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Thursday, March 15, 2012


I loved the idea of a potato soup, and that it included a whole bulb of freshly roasted garlic. However, I found this recipe a little thin and bland. If I made it again, I would add a lot less broth, and a lot more spices and seasoning.


Sprinkle one large bulb of garlic lightly with water. Trim top. Wrap in foil. Bake in the oven at 350F for 30 minutes. Cool for 10 minutes, then squeeze out the roasted garlic from the bulb and set aside.
Bring 2 pounds of peeled and diced potatoes to a boil. Simmer for 25 to 30 minutes until they are very soft. Drain. Puree the potatoes and garlic until smooth. Add 2 to 3 cups of chicken or vegetable stock, depending on the consistency of soup you like.
Heat on low until hot. Season with salt, white pepper, and 1 teaspoon of fresh thyme.
Stir in 1/2 cup of cream or milk. Garnish with chopped chives.

Recipe adapted from Arkansas Democrat Gazette, March 2003

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