Ed's Creamy Potato Roasted-Garlic Soup

Recipe Ingredients

2 cups	474ml	Garlic cloves - peeled
2 tablespoons	30ml	Olive oil - divided
2		Yellow onions - chopped
6		Celery stalks - chopped
3		Carrots - chopped
2 cups	474ml	White wine
12		Russet potatoes - peeled, and
		Cut into 1/2" cubes
5 cups	1185ml	Water or chicken stock
3 tablespoons	45ml	Salt - or to taste
1 1/2 tablespoons	22ml	Freshly-ground black pepper
4 cups	948ml	Cream
1 1/2 teaspoons	7.5ml	Hot-pepper sauce - such as Tabasco
1/4 cup	59ml	Lemon juice
1 cup	146g / 5.1oz	Chopped parsley

Recipe Instructions

To roast garlic: Preheat oven to 350 degrees. Place garlic in ovenproof pan. Toss with 1 tablespoon olive oil. Cover. Roast for 40 minutes, or until lightly browned and soft.

To cook vegetables: Meanwhile, in large stockpot, heat 1 tablespoon olive oil over medium-high heat. Saute onions, celery and carrots for 15 minutes, or until softened. Add wine. Bring to a boil. Boil for 5 minutes, or until most of liquid is evaporated.

To make soup: Add potatoes, water, salt, pepper and roasted garlic to cooked vegetables. Bring to a boil. Cover. Simmer for 45 minutes. Allow to cool slightly.

Puree in batches in blender or food processor. Return pureed ingredients to pot. Add cream. Bring to a boil. Add hot-pepper sauce, lemon juice and parsley.

This recipe yields 5 quarts.

Source:
Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.