Cream of Garlic Soup With Root Vegetables |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Attention Garlic Lovers! This is a recipe from Israeli chef Avi Biton of the Adora restaurant, Tel Aiv. Enjoy! Ingredients:
20 garlic cloves, plus |
5 garlic cloves |
1/2 cup extra virgin olive oil |
1 large potato, peeled and cubed |
1 medium carrot, scraped and cubed |
2 medium onions, cubed |
1 medium celeriac, peeled and cubed |
1 small parsnip, peeled and cubed |
3 quarts water |
salt and black pepper |
1 sprig fresh thyme |
1/2 cup heavy cream |
Directions:
1. Preheat your oven to 375*F. Place 20 cloves of peeled garlic in a small baking pan, and pour over 1/4 cup olive oil. Bake 30 minutes, or until tender.
2. In a large pot, heat the remaining 1/4 cup olive oil and saute the root vegetables with 5 cloves garlic, 5 to 8 minutes. Add water, salt, pepper and thyme, bring to a boil and cook over medium heat 40 minutes. Add the baked garlic with its oil to the soup, and grind with a stick blender or food processor. Straiin and add the 1/2 cup heavy cream. Taste and adust seasonings. Serve and enjoy!
3. For a decorative presentation, serve with Puff Pastry Croutons, posted seperately.
4. Makes 8 servings.
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