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Potato And Roasted Garlic Soup Article
Potato and Roasted Garlic Soup
from: Recipes-ExchangeIngredients
* 2 lg heads garlic,unpeeled
* 2 Tb olive oil
* 2 md onions,chopped
* 4 lb potatoes, yellow-fleshed like yuko
* 8 cup water
Scallion Pure Garnish ========
* 1/2 cup olive oil
* 2 cups scallion greens, chopped
Preparation
On a flat surface, smash garlic heads, root ends up, with the palm of the hand to break up cloves, leaving peels intact. Put garlic on a sheet of foil and drizzle with 1 tbsp oil. Sprinkle garlic with salt and pepper to taste and wrap tightly in foil.
Bake garlic in the middle of the oven at 400 F. for 40 minutes or until very tender. Unwrap garlic carefully and let stand until cool enough to handle. In a bowl, squeeze roasted garlic out of cloves by squeezing one end, discarding the skin.
In a kettle, cook onions in remaining tablespoon of oil over moderate heat until softened. Peel and cut potatoes into 1/2-inch pieces and add to kettle with water. Bring water to a simmer and cook potatoes, covered, stirring occasionally, until very tender, about 20 minutes.
Transfer half of potatoes with cooking liquid to a bowl and in a blender, in batches, puree with garlic until smooth. Transfer mixture as pureed back to kettle, stirring, and season soup with salt and pepper.
Pour soup into serving bowls; garnish each with 1/2 tbs scallion puree. Serve with crusty bread.
Scallion Pure:
In a saucepan heat 1/4 cup oil over moderate heat and cook scallions just until tender and bright green in color (do not let brown.) In a blender, pure scallion mixture with the remaining 1/4 cup oil until smooth. Season pure with salt and pepper and let cool.
Makes about 3/4 cup.
8 Servings.