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Dutch Veg01 1 Servings

INGREDIENTS

4 Bulbs garlic
1 1/2 lb Russet potatoes
about 4 medium-sized
Peeled and cut into
medium-sized chunks
8 Additional large cloves
garlic peeled
6 c Water
2 1/2 c Chopped onion
1 Carrot, peeled
And cut into large chunks
2 t Salt, or to taste
A few sprigs fresh rosemary
or a teaball with about 2
teaspoons
dried
10 oz Boxed soft silken tofu
White pepper to taste
Additional sprigs rosemary
for garnish optional

INSTRUCTIONS

Preparation time: 50 minutes (20 minutes of work) Yield: 6 to 8
servings (possibly even more)  Roasted garlic is a mild, rich presence
in this low-key, creamy soup.  It is used in combination with fresh
garlic, which is cooked directly  into the stock, creating a deep,
complex flavor. This soup contains a  surprise ingredient: silken tofu,
a seamlessly smooth variety that  comes vacuum-packed in little
cardboard boxes in most grocery stores.  It gives the soup an
incredible creaminess - better, in this case,  than cream itself.
Really!  Preheat oven to 375_F. Line a small pie pan with foil. Trim
the very  tips of the garlic bulbs, then stand them on their bases
directly on  the foil. Roast until the garlic feels soft when gently
squeezed  (about 30 minutes, but maybe longer, depending upon the size
and  density of the bulbs). Remove from the oven and set aside to cool.
Meanwhile, place the potatoes in a large saucepan or Dutch oven with
the 8 additional cloves of peeled garlic, water, onion, carrot, salt,
and rosemary. Bring to a boil, then cover and simmer until the
potatoes are very soft (about 20 to 30 minutes.) Remove from heat;
fish out and discard the rosemary. Back to the roasted garlic: When
the bulbs are cool enough to handle, break them apart with your  hands,
and literally squeeze the pulp from each clove into a small  bowl.
(This task will be a little sticky.) Measure out 2 tablespoons  of the
roasted garlic, and stir this into the soup, along with the  silken
tofu, mashed slightly or broken up into pieces. Then transfer  the
soup--in several batches--to a blender or food processor, and  pure
each batch until very smooth. Return the pure to another pot,  and stir
well. Heat the soup gently; adjust salt, and add white  pepper to
taste. Serve hot, garnished with a sprig or two of fresh  rosemary, if
available.  CONVENIENCE NOTES: Use russet potatoes, rather than
creamier ones,  like yellow Finn or Yukon gold. The former will whip up
more cleanly,  and the latter will become too gluey in the blender or
food  processor. Save time by roasting the garlic while the potatoes
cook.  You'll probably end up with more than enough roasted garlic
paste.  Use any extra for spreading on toast or baked potatoes, or any
other  creative application you can think of. This soup keeps well for
about  5 days if stored in a tightly covered container and
refrigerated. It  reheats just fine.  www.molliekatzen.com 2/99  Recipe
by: Adapted from "Mollie Katzen's Vegetable Heaven"  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 891
Calories From Fat: 35
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 4857.4mg
Potassium: 4650.8mg
Carbohydrates: 194.1g
Fiber: 26.2g
Sugar: 27.8g
Protein: 24.3g


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