Roasted Garlic-potato Soup Recipe
Yield: 7 servingsRecipe by luhu.jp
Ingredients:
5 each: Whole garlic heads,
4 cup: Low-salt chicken broth,
2 slice: Bacon, diced
1/2 tsp: Salt,
1 cup: Diced onion,
1/4 tsp: Pepper,
1 cup: Diced carrot,
1 each: Bay leaf,
2 each: Garlic cloves, minced
1 cup: 2% low-fat milk,
6 cup: Diced baking potato, (about
1/4 cup: Chopped fresh parsley,
. 2 pounds),
Directions:
Remove white papery skin from each garlic head (do not peel or
separate cloves). Wrap each head separately in aluminum foil. Bake
at 350 deg. F. for 1 hour; let cool for 10 minutes. Separate cloves
and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
Cook bacon in a large saucepan over medium-high heat until crisp. Add
onion, carrot, and minced garlic and saute 5 minutes. Add potato,
broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce
heat and simmer 20 minutes or until potato is tender; remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a blender or food
processor and process until smooth. Return puree to pan; stir in
milk and cook over low heat until thoroughly heated. Remove from
heat and stir in chopped parsley. Serving size: 1 cup.
CALORIES 199 (14% from fat); PROTEIN 7.8g; FAT 3g (sat 1.1g, mono
0.5g, poly 0.4g); CARB 38g; FIBER 3.9g; CHOL 5mg; IRON 2.8mg; SODIUM
300mg; CALC 150mg
From "Cooking Light" magazine, May 1995.
Typed: iris grayson
Submitted By IRIS GRAYSON On 04-27-95
Source from luhu.jp
separate cloves). Wrap each head separately in aluminum foil. Bake
at 350 deg. F. for 1 hour; let cool for 10 minutes. Separate cloves
and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
Cook bacon in a large saucepan over medium-high heat until crisp. Add
onion, carrot, and minced garlic and saute 5 minutes. Add potato,
broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce
heat and simmer 20 minutes or until potato is tender; remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a blender or food
processor and process until smooth. Return puree to pan; stir in
milk and cook over low heat until thoroughly heated. Remove from
heat and stir in chopped parsley. Serving size: 1 cup.
CALORIES 199 (14% from fat); PROTEIN 7.8g; FAT 3g (sat 1.1g, mono
0.5g, poly 0.4g); CARB 38g; FIBER 3.9g; CHOL 5mg; IRON 2.8mg; SODIUM
300mg; CALC 150mg
From "Cooking Light" magazine, May 1995.
Typed: iris grayson
Submitted By IRIS GRAYSON On 04-27-95
Source from luhu.jp