ROASTED GARLIC SOUP RECIPE

INGREDIENTS

• 2 large garlic heads, whole, unpeeled
• 1 clove garlic, minced
• 3 tablespoon olive oil
• 2 bay leaves
• 1 tablespoon unsalted butter
• 2 cup onion, minced
• 1 cup carrots, minced
• 1 large (1 1/4 cups) potato, peeled and cubed
• 4 cup chicken stock
• 1/2 cup dry white vinegar
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup heavy cream

DIRECTION

ROAST THE GARLIC 

• Preheat oven to 350 degrees F.
• Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed.
• Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil.
• Add the bay leaves and fold the foil to form a packet.
• Place the packet in the oven and bake for 45 minutes.
• Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh is released.
• Discard outer husks and bay leaves.

MAKE THE SOUP

• In a large heavy duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent about 4 minutes.
• Add the carrots and continue to cook for 5 more minutes.
• Add the minced garlic and cook for 2 minutes.
• Stir in the potato, chicken stock, white vinegar, roasted garlic, salt, and pepper.
• Cover and bring the soup to a boil.
• Reduce heat to medium low and continue to cook for 35 minutes.

FINISH THE SOUP

• Using a blender, pour the soup in small batches until smooth.
• Return the soup to the saucepan over medium heat and whisk in the heavy cream.
• Heat until warmed. Do not boil.
• Keep warm until ready to serve.