MM: Potato and Roasted Garlic Soup
---------- Recipe via Meal-Master (tm) v8.05
Title: Potato and Roasted Garlic Soup
Categories: Soups/stew
Yield: 8 Servings
2 lg Heads garlic; unpeeled
2 tb Olive oil
2 md Onions; chopped
4 lb Potatoes; yellow-fleshed
- like Yukon Gold preferred
- but any boiling potato
- will be fine
8 c Water
------------------SCALLION PUR,E GARNISH------------------
1/2 c Olive oil
2 c Scallion greens; chopped
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,
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 pur,e. Serve with crusty bread.
Scallion pur,e:
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, pur�e
scallion mixture with the remaining 1/4 cup oil until
smooth. Season pur�e with salt and pepper and let
cool. Makes about
3/4 cup.
MM by Dave Sacerdote
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