Potato And Roasted Garlic Soup
Ingredients
2 lg heads garlic,unpeeled
2 T olive oil
2 md onions,chopped
4 lb potatoes,yellow-fleshed
-like yuko
8 c water
SCALLION PURE GARNISH ==========
1/2 c olive oil
2 c scallion greens,chopped
Cooking Instructions
On a flat surface, smash garlic heads, root ends up, with the palm of the hand to break up cloves, leaving peels intact. Put garlic on a sheet of foil and drizzle with 1 tbsp oil. Sprinkle garlic with salt and pepper to taste and wrap tightly in foil. Bake garlic in the middle of the oven at 400 F for 40 minutes or until very tender. Unwrap garlic carefully and let stand until cool enough to handle. In a bowl, squeeze roasted garlic out of cloves by squeezing one end, discarding the skin.
In a kettle, cook onions in remaining tablespoon of oil over moderate heat until softened. Peel and cut potatoes into 1/2-inch pieces and add to kettle with water. Bring water to a simmer and cook potatoes, covered, stirring occasionally, until very tender, about 20 minutes.
Transfer half of potatoes with cooking liquid to a bowl and in a blender, in batches, puree with garlic until smooth. Transfer mixture as pureed back to kettle, stirring, and season soup with salt and pepper.
Pour soup into serving bowls; garnish each with 1/2 tbs scallion puree. Serve with crusty bread.
Scallion pure:
In a saucepan heat 1/4 cup oil over moderate heat and cook scallions just until tender and bright green in color (do not let brown.) In a blender, pure scallion mixture with the remaining 1/4 cup oil until smooth. Season pure with salt and pepper and let cool.
Makes about 3/4 cup.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)