Roasted Garlic Soup (Dairy)
My affinity for garlic borders on obsession, I’ll admit it. I’ll also cheerfully admit that every time I make this soup, the amount of garlic I use gets bigger and bigger. The recipe is eminently tweakable—it is, at its core, a simple vichyssoise—so go ahead and play around with it. The garlic, after roasting, is mellow and sweet, and its flavor permeates every sip of this hearty soup. Don’t skip cleaning the leeks—they’re almost always full of dirt.
5 whole heads garlic
Olive oil as needed
2 large russet potatoes, sliced (about 4 cups)
5 medium leeks, cleaned and sliced (about 4 cups)
2 quarts vegetable stock (my favorite commercial brand is Imagine No-Chicken)
1 cup heavy cream
Salt and pepper to taste
Slice off the very tops of the heads of garlic, then place in a shallow roasting pan and cover with olive oil. Roast at 350 degrees for 45 minutes or until the cloves are soft and golden. When the garlic has cooled enough that you can touch it, slip the cloves from the skins (it helps to use gloves) and set aside. (A side note: don’t dispose of the oil! It is now infused with garlic flavor and has myriad uses in your kitchen.)
Place the potatoes, leeks, and garlic cloves in a large pot, then cover with stock and bring to a boil. Simmer until potatoes are tender, about 20 minutes. Puree with an immersion blender—if you don’t have one, get one!—or in batches in a regular blender (let cool first). Add cream and adjust seasonings. Serve with challah and a big salad for a satisfying meal!
Image courtesy of Wikipedia