Roasted Apple-Garlic Soup With Toasted Walnuts

Recipe Ingredients

4		Garlic heads - rubbed in
		Olive oil - as needed
4		Apples (small)
4		Potatoes - diced finely (small)
5 cups	1185ml	Vegetable or chicken stock
2		Bay leaves
12		Peppercorns
		Fresh thyme sprigs
		(or 1/4 tspn dried thyme)
1 cup	237ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Toasted walnuts
		Finely-minced green onion

Recipe Instructions

Cut off the tops of the garlic bulbs, about 1/4-inch deep, then rub the bulbs lightly with olive oil. Seal the garlic bulbs and whole apples in tin foil -- then seal them in another layer as well. Put on a cooking sheet and bake in a 375 degree oven for 45 minutes, until they are soft.

While the garlic and apples are roasting, bring the stock to a boil and toss in a bouquet garni of thyme, peppercorns, and bay (if you don't have modern technologies, just seal these ingredients in tin foil and poke little holes in the foil before tossing in). Reduce heat and simmer.

When the garlic and apples are done, unseal and let cool for a few minutes. Squeeze the garlic out of their clove packages and discard the skin. Mince the paste finely, in all directions, then add to the simmering broth. Do the same with the apples, discarding the core and skin.

Toss in the finely diced potatoes, bring to a boil, then reduce heat and simmer for about 15 minutes, until the potatoes are soft and the soup well flavored. Remove and discard the bouquet garni. Stir in the cream. Season with salt and pepper. Let simmer for 5 minutes.

When ready to serve, ladle into bowls and sprinkle with the mixture of minced green onions and toasted walnuts.

Serve hot to 6 to 8 people as a first course -- to 4 as a meal with accompaniments.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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