Succulent Soup
Creamy Roasted Garlic Soup
A simple recipe with five-star quality taste. This creamy and flavourful soup tantalizes the taste buds and arouses the senses.
Preparation Time:
20 Minutes
Ingredients:
| 40 | cloves garlic | |
| 4 tbsp | butter, divided | 60 mL |
| sea salt and freshly ground black pepper | ||
| 2 tbsp | honey | 30 mL |
| 3 | large onions, chopped (about 4 cups/1 L) | |
| 3 | large Yukon Gold potatoes cut in 1-inch (2.5 cm) cubes | |
| 1 | sprig thyme | |
| 1 | bay leaf | |
| 3 cups | chicken broth | 750 mL |
| 2 cups | 35% whipping cream, divided | 500 mL |
Instructions:
Preheat oven to 400F (200C). In a 4 cup (1L) baking dish, melt 2 tbsp (30 mL) butter; add garlic and toss. Sprinkle with salt and pepper. Bake for 15 to 20 minutes or until garlic is tender and golden brown; stirring halfway. Toss 12 cloves with honey; set aside for garnish.
In a large pot, over medium heat; melt remaining butter. Add onion; reduce heat to medium-low and cover and cook; stirring occasionally, for 10 minutes. Uncover and cook; stirring often for 5 minutes. Add potatoes, thyme, bay leaf and remaining roasted cloves; saute 3 minutes over medium heat. Stir in broth and 1 cup (250 mL) cream. Bring to boil over high heat; reduce heat and summer, stirring occasionally for 30 minutes or until potatoes are very tender. Remove from heat; let stand 10 minutes, to cool. Remove thyme and bay leaf.
In a blender, in batches, puree until smooth; return to pot. Stir in remaining cream and bring to a simmer. Season to taste with salt and pepper. Ladle soup into bowls and garnish with reserved honey roasted garlic.
Tips:
Save preparation time by buying peeled garlic. Look for them in the refrigerated section of an Asian grocery store and some well stocked supermarkets.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)