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.