Creamy Roasted Garlic Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
A simple recipe with five star taste. This creamy and flavorful soup tantalizes the taste buds and arouses the senses. For restaurant flair, serve each portion with a swirl of whipping cream and roasted pieces of garlic in the center of the bowl, Ingredients:
40 garlic cloves |
4 tablespoons butter, divided |
sea salt & freshly ground black pepper |
2 tablespoons honey |
3 large onions, chopped (about 1 1/4 cups) |
3 large yukon gold potatoes, cut into 1-inch cubes |
1 sprig thyme |
1 bay leaf |
3 cups chicken broth |
2 cups 35% cream, divided |
Directions:
1. Preheat oven to 400°F.
2. In a 4-cup baking dish melt 2 tablespoons butter; add garlic and toss. Sprinkle with salt and pepper. Bake for 15-20 minutes or until garlic is tender and golden brown; stirring halfway.
3. Toss 12 cloves with honey; set aside.
4. In a large pot over medium heat, melt remaining butter. Add onions; reduce heat to medium-low, cover and cook stirring occasionally, for 10 minutes.
5. Uncover and cook, stirring often, for 5 minutes. Add potatoes, thyme, bay leaf and remaining roasted cloves; sauté for 3 minutes over medium heat.
6. Stir in broth and 1 cup of the cream. Bring to a boil over high heat; reduce heat and simmer, stirring occasionally, for 30 minutes or until potatoes are very tender.
7. Remove from heat; let stand for 10 minutes to cool. Remove thyme and bay leaf. In a blender, in batches, purée until smoooth; return to pot. Stir in remaining cream and bring to a simmer. Season to taste with salt and pepper. Ladle soup into bowls and garnish with reserved honey-roasted garlic.
|
|