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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 4 |
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No shortage of garlic or onion in this bowl of goodness! Low in calories and fat, but you'd never know it based on it's luxurious texture. Ingredients:
40 cloves garlic, peeled but left whole |
1 medium yukon gold potato (6 oz or so), unpeeled & cut into chunks |
1 large vidalia onion, cut into wedges |
1/2 tbsp kosher salt |
1 tbsp black pepper |
1/2 cup water, divided |
3 tbsp white wine |
2 1/2 cups vegetable broth |
1/3 cup water |
1/2 tsp lemon juice |
Directions:
1. Preheat oven to 400F.
2. In a Dutch oven or small, covered casserole, toss together garlic, potato, onion, salt, pepper and 1/4 cup water.
3. Cover and roast 35 minutes, then add remaining 1/4 cup water. Stir and re-cover, roast 30 minutes longer.
4. Transfer pot to stovetop over medium-high heat. Add wine and cook briskly, stirring well to dislodge browned bits from the bottom of the pot.
5. Add broth and 1/3 cup water, bring to a boil.
6. Reduce heat and simmer 10 minutes, then remove from heat.
7. Puree soup using an immersion blender (or in batches with a standard blender), stir in lemon juice and re-heat gently before adjusting the seasoning and serving.
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