Today's soup recipe: A garlic soup, deepened with roasted garlic and made creamy with potato plus a splash of cream. Low carb and Weight Watchers 2 points. Plus, my annual reminder that we plant garlic in the fall some time in the middle of October.
Did my home-ec teacher mother even know about garlic? Surely, she must have. But if she did, garlic awareness didn't translate into garlic cooking, perhaps, I suspect in her defense, because fresh garlic wasn't available in our small-town grocery? So I was 13 or 14 when garlic entered my life, not with a bang but a full-nasal blast. My Auntie Karen's house reeked of garlic when she made Chicken Cacciatore for my annual birthday supper. What WAS that smell? She laughed and held out a head of garlic for inspection. How could something so small pack such a punch?
How far our food world has come! Few kitchens are now without garlic, it's a staple. And for awhile now, in my kitchen, not only is garlic a staple, so is roasted garlic. It's the basis for this creamy soup, which also packs a punch and to my taste, anyway, is best enjoyed in a small serving.
REMINDER: If you live in the northern hemisphere, it's time to plant garlic! Find out all the details in a 2007 post, How (and Why) to Grow Garlic at Home.
RECIPE for ROASTED GARLIC SOUP
Hands-on time: 20 minutes (presumes the garlic is already roasted)
Time to table: 1 hour but best to let rest for a day or so before eating
Makes 4-1/2 cups
Time to table: 1 hour but best to let rest for a day or so before eating
Makes 4-1/2 cups
1 tablespoon olive oil
1 large onion, chopped
1 clove fresh garlic, minced
4 heads roasted garlic, how to roast garlic
1 large potato, skin on, washed well and chopped
4 cups chicken broth or homemade chicken stock
1 tablespoon fresh thyme leaves
Salt & pepper to taste
1/4 cup cream
Fresh thyme, for garnish
In a large pot or Dutch oven, heat the olive oil on MEDIUM HIGH until shimmery. Add the onion and garlic, sauté until just soft. Stir in the garlic, potato, broth and thyme and bring to a boil. Reduce the heat to maintain a slow simmer, cover and let simmer until the potato is soft, about 30 minutes. Season to taste. Use an immersion blender to process until smooth. Alternatively, transfer 2 - 3 cups at a time to a blender, following these safety tips for processing hot liquids in a blender. (If making ahead of time, stop here and refrigerate for a day or so for the flavors to meld. Return to a boil.) Stir in the cream and heat through but do not allow to boil. Transfer to serving bowls, garnish with fresh thyme, serve and savor!
MORE FALL SOUP RECIPES
~ Broccoli Potato Cheddar Soup ~
~ Oven-Cooked Lentil Soup ~
~ 15-Bean Soup ~
~ more soup recipes ~
from A Veggie Venture
~ Laura's Carrot Soup ~
~ Creamy Wild Rice Soup ~
~ Turkey Sweet Potato Soup ~
~ more soup recipes ~
from Kitchen Parade
~ Broccoli Potato Cheddar Soup ~
~ Oven-Cooked Lentil Soup ~
~ 15-Bean Soup ~
~ more soup recipes ~
from A Veggie Venture
~ Laura's Carrot Soup ~
~ Creamy Wild Rice Soup ~
~ Turkey Sweet Potato Soup ~
~ more soup recipes ~
from Kitchen Parade
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