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1.6 KiB
Executable file
1.6 KiB
Executable file
| type | date | maturity | duration |
|---|---|---|---|
| recipe | 2023-12-09T19:35 | pousse | 1h20 |
- Servings : 4
- Prep time : 20
- Cook time : 1h
Ingredients
- 8 medium potatoes (about 1 kg), peeled and diced
- 2 shallots, peeled and halved
- 5 heads garlic, cut the tops off
- Olive oil for drizzling
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 cups (750ml) chicken or vegetable broth (or more to desired consistency)
- 1 cup (250ml) heavy cream / double cream
Instructions
- Preheat your oven to 400°F (200°C).
- Place the diced potatoes, halved shallots and garlic heads on a baking sheet lined with parchment paper.
- Drizzle generously with olive oil, and season with salt, pepper, thyme and rosemary.
- Place in the oven and roast for 30 minutes. Remove from the oven, cover with kitchen foil and place back in the oven for about 15-25 minutes or until the potatoes are tender and the garlic cloves are soft and golden.
- Transfer roasted vegetables into a large pot, then squeeze the cloves out of the skins.
- Add chicken or vegetable broth and heavy/double cream.
- Blend with a hand blender until smooth and creamy. Alternatively, place it in a food processor or blender and blend until smooth, then pour back into the pot.
- Taste the soup and adjust with salt and pepper according to your preference.
- Gently warm it on the stove over medium heat.
- Ladle the roasted garlic soup into serving bowls.
- Garnish with a drizzle of olive oil, crispy bacon, cheddar cheese and chopped parsley, dill or chives. Enjoy with a fresh baguette!
Sources
https://goodfooddiscoveries.com/easy-roasted-garlic-soup/#wpzoom-premium-recipe-card