ROASTED GARLIC & POTATO SOUP
Winter goodness in a bowl. I use chicken broth, but you can make this vegetarian by using a good quality vegetable broth. Use potatoes that are floury in texture, so that they disintegrate slightly during cooking, giving the soup it's velvety texture. The cheese toasts can be made with any cheese you like, it doesn't need to be Gruyere. We like these with Cheddar, too.
Provided by Lori Loucas @jostlori
Categories Vegetable Soup
Number Of Ingredients 9
Steps:
- Place the whole garlic heads on a small baking sheet. Preheat oven to 375F. Bake for 30 minutes or until soft. You probably won't be using the entire amount in this recipe.
- Meanwhile, bring a large pot of water to a boil. Lightly salt it, then add the potatoes. Parboil for 10 minutes, then drain and set aside.
- In the same pan, bring the broth to a boil and simmer for 5 minutes. Add the potatoes to the pot. Squeeze the pulp from one of the heads of garlic, mash and add to the soup. Stir. Season with salt and pepper to taste. If you like it more garlicky, add some of the second head, but be sure to save some cloves to garnish each serving at the end. Simmer the soup for about 15 minutes.
- Meanwhile, make the optional cheese toasts. Lightly butter the baguette slices. Place on a baking dish and bake for 5-10 minutes until lightly browned. Remove from oven and sprinkle with the grated cheese. Return to the oven until the cheese has melted and barely started to form a golden top.
- To serve, ladle into bowls and garnish each with some whole roasted garlic cloves. Sprinkle the minced parsley over the top. Serve the optional cheese toasts alongside.
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