Wednesday, November 18, 2009

Roasted garlic and potato soup

Roasted garlic and potato soup
5 whole garlic heads
2 bacon slices, diced
1 cup finely diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups, or 2 lbs of baking potatoes, diced
4 cups chicken broth
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 cup milk
1⁄4 cup chopped fresh parsley
Make a slice off the tops of each garlic head. Drizzle with a little olive oil and a dash of salt and pepper. Wrap all in aluminum foil and seal. Bake at 350 degrees for about 1 hour, let cool for 10 minutes. When cooled squeeze out as much of this garlicky goodness as you can. Cook bacon in a large saucepan over medium high heat until crisp. Add the onion, carrot, minced garlic and saute 5 minutes. Add potato, broth, salt, and pepper, bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato is tender. Add garlic mash and milk, simmer 5 minutes more. Garnish with fresh parsley.

Recipes by Joy Paoletti and Judy Vig

No comments:

Post a Comment