gribse
ecdfa2f7c4
git-subtree-dir: temp-repo git-subtree-split: 6688605ad41f49d1eccead8d29421c658cad0100
37 lines
No EOL
1.6 KiB
Markdown
Executable file
37 lines
No EOL
1.6 KiB
Markdown
Executable file
---
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type: recipe
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date: 2023-12-09T19:35
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maturity: pousse
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duration: 1h20
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---
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- **Servings :** 4
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- **Prep time :** 20
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- **Cook time :** 1h
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# Ingredients
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- 8 medium potatoes (about 1 kg), peeled and diced
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- 2 shallots, peeled and halved
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- 5 heads garlic, cut the tops off
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- Olive oil for drizzling
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- Salt and pepper to taste
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- 1 tsp dried thyme
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- 1 tsp dried rosemary
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- 3 cups (750ml) chicken or vegetable broth (or more to desired consistency)
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- 1 cup (250ml) heavy cream / double cream
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# Instructions
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- Preheat your oven to 400°F (200°C).
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- Place the diced potatoes, halved shallots and garlic heads on a baking sheet lined with parchment paper.
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- Drizzle generously with olive oil, and season with salt, pepper, thyme and rosemary.
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- 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.
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- Transfer roasted vegetables into a large pot, then squeeze the cloves out of the skins.
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- Add chicken or vegetable broth and heavy/double cream.
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- 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.
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- Taste the soup and adjust with salt and pepper according to your preference.
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- Gently warm it on the stove over medium heat.
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- Ladle the roasted garlic soup into serving bowls.
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- Garnish with a drizzle of olive oil, crispy bacon, cheddar cheese and chopped parsley, dill or chives. Enjoy with a fresh baguette!
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# Sources
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https://goodfooddiscoveries.com/easy-roasted-garlic-soup/#wpzoom-premium-recipe-card |