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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Scrumptious - Must love garlic! Ingredients:
5 heads garlic |
2 slices bacon |
1 cup onion, chopped |
1 cup carrot, chopped |
2 garlic cloves, minced |
6 cups potatoes, cubed |
4 cups chicken broth |
1 bay leaf |
salt & pepper, to taste |
1 sprig fresh rosemary, chopped |
1 cup half-and-half |
1/4 cup fresh parsley, chopped |
Directions:
1. Remove the outer skin from the garlic bulbs, but do not peel or separate the cloves.
2. Wrap each bulb separately in foil.
3. Bake at 350 degrees for 1 hours.
4. Remove to a wire rack & let cool for 10 minute.
5. Separate the cloves & squeeze to extract 1/4 C garlic pulp. Discard the skins.
6. Cook the bacon in a large saucepan over medium-high heat until crisp.
7. Add the onion, carrot, & minced garlic and saute for 5 minutes.
8. Add the potatoes, broth & bay leaf.
9. Season with salt & pepper.
10. Bring to a boil, reduce heat, and cook, covered, for 20 min or until the potatoes are tender.
11. Remove the bay leaf and stir in the rosemary.
12. Puree 2 cups of the soup with the garlic pulp in a food processor or blender and then return to the saucepan.
13. Stir in the half & half.
14. Simmer over low heat until hot.
15. Remove from heat and stir in the chopped parsley.
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