Roasted Garlic Potato Soup |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Serve hot with sausage and crusty bread for a hearty winter meal. Or serve cold with a light salad and a crisp white wine for a refreshing yet filling summer dish. From the Austin American-Statesman. Ingredients:
5 -6 large yukon gold potatoes, peeled and diced |
15 garlic cloves, peeled |
1/3 cup canola oil |
1 tablespoon olive oil |
1 shallot, peeled and diced |
1 leek, white part only, trimmed and diced |
1 cup dry white wine |
2 quarts chicken stock, clear |
2 quarts heavy whipping cream |
1 teaspoon fresh thyme, chopped |
1 teaspoon fresh sage, chopped |
1 teaspoon fresh rosemary, chopped |
1 teaspoon ground cumin |
1 teaspoon dijon mustard |
1/8 teaspoon tabasco sauce |
1 lemon, juiced |
salt |
pepper |
Directions:
1. Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.).
2. Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
3. Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
4. Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
5. Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.).
6. Return soup to stockpot over low heat. Add seasonings and blend well.
7. Garnish with remaining garlic gloves.
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