Friday, May 14, 2010

Roast Garlic Soup

This soup comes from Martha Stewart Living.  Despite the large quantity of garlic, this soup is a mellow velvety broth (picky eater-approved!).  It makes an elegant first course for a fancy meal; alternately, pair it with a loaf of crusty bread and a green salad for a weeknight meal that requires only minutes of prep time.  I like to snip fresh chives over the top to give it a little extra pizazz.

Roast Garlic Soup
serves 4

2 garlic bulbs, cloves separated (about 40)
1 large russet potato (12 oz), peeled and cut into 1/2 inch cubes
1 large yellow onion (12 oz), trimmed, peeled, and cut into wedges
1 1/2 t. ground sage
1 T. olive oil
1 1/2 t. coarse salt
freshly ground pepper
1/3 c. apple juice (or sherry if you prefer)
3 1/2 c. chicken or vegetable stock
1 t. lemon juice

Preheat oven to 400.  Toss whole garlic cloves, potato, onion, sage, oil, 1 t. salt, and a pinch of pepper in a large ovenproof skillet or dish.  Cover and transfer to oven.  Roast, stirring occasionally, 30 minutes.  (I use a Corningware baking dish for the oven step and then transfer to a stockpot for the stovetop steps.)

Remove pan from oven; stir in 1/3 c. water.  Cover, return to oven, and roast until potato is deep gold brown and garlic and onion are very soft (about 30 minutes).  Transfer garlic cloves to a plate, let cool slightly.  Squeeze garlic from skins into skillet; discard skins.

Heat skillet over medium-high heat.  Add sherry or juice and cook, stirring to scrape up browned bits (this is where the flavor is!) about 1 minute.  Add stock and 1/2 c. water, bring to a simmer.  Remove from heat and let cool slightly. 

Puree soup in a blender in batches, or use an immersion blender in the dish itself (my preferred method).  Heat over low heat; stir in lemon juice and remaining 1/2 t. salt, and 1/4 t. pepper. 


Meghan said...

So I made this for dinner last Friday, but I didn't pay close enough attention and I peeled the garlic cloves before roasting. Not the same effect at all, and they were much stronger than when they are roasted in their peel. So the soup pretty much blew our heads off. Not nearly as good as yours, so when/if I do it again, I'll do it right.

Dani said...

I made this soup this week and it was wonderful! So yummy and smooth. My kids weren't huge fans, but Justin and I loved it.