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Gallery Roasted-Garlic Soup Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 garlic bulbs, cloves separated (about 40), plus 2 cloves, thinly sliced 1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes 1 large yellow onion (about 12 ounces), trimmed, peeled, and cut into six-inch wedges 4 fresh sage leaves 1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons 1 1/2 teaspoon coarse salt Freshly ground pepper 1/3 cup good-quality dry sherry 3 1/2 cups homemade or low-sodium store-bought chicken stock 1 teaspoon fresh lemon juice 6 slices (3/4-inch thick) whole-wheat baguette, toasted, for garnish Snipped fresh chives, for garnish
Gallery Roasted-Garlic Soup
Recipe Summary Servings: 6
Gallery
Roasted-Garlic Soup
Roasted-Garlic Soup
Roasted-Garlic Soup
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 garlic bulbs, cloves separated (about 40), plus 2 cloves, thinly sliced 1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes 1 large yellow onion (about 12 ounces), trimmed, peeled, and cut into six-inch wedges 4 fresh sage leaves 1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons 1 1/2 teaspoon coarse salt Freshly ground pepper 1/3 cup good-quality dry sherry 3 1/2 cups homemade or low-sodium store-bought chicken stock 1 teaspoon fresh lemon juice 6 slices (3/4-inch thick) whole-wheat baguette, toasted, for garnish Snipped fresh chives, for garnish
Directions
Preheat oven to 400 degrees. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.
Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives.
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All Reviews for Roasted-Garlic Soup
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All Reviews for Roasted-Garlic Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
