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Roasted-Garlic Soup

Roasted-Garlic Soup

Martha Stewart Living, March 2007 http://www.marthastewart.com/130297/roasted-garlic-soup
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  • Yield Serves 6

Ingredients

    • 2 garlic bulbs, cloves separated (about 40), plus 2 cloves, thinly sliced
    • 1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
    • 1 large yellow onion (about 12 ounces), trimmed, peeled, and cut into six-inch wedges
    • 4 fresh sage leaves
    • 1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
    • 1 1/2 teaspoon coarse salt
    • Freshly ground pepper
    • 1/3 cup good quality dry sherry
    • 3 1/2 cups homemade or low-sodium store-bought chicken stock
    • 1 teaspoon fresh lemon juice
    • 6 slices (3/4-inch thick) whole-wheat baguette, toasted, for garnish
    • snipped fresh chives, for garnish

Directions

  1. Preheat oven to 400. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.
  2. Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
  3. Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
  4. Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
  5. Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  6. Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives.

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