Cream Of Roasted Garlic Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Soups | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | Heads fresh garlic | |
| Olive oil | ||
| 1/2 | c | Finely chopped onion |
| 2 | T | Unsalted butter |
| 1 1/2 | c | Buttermilk |
| 1/2 | c | Cream |
| 1 | To 2 small potatoes, baked | |
| skins removed | ||
| 2 | T | Cognac |
| 1/8 | t | Fresh dill |
| Salt to taste | ||
| Sourdough French bread | ||
| cubes * |
INSTRUCTIONS
several days old, sauteed in butter and garlic Finalist in 1986 Recipe Contest: PATTY FILICE, Gilroy, CA Some of the best garlic recipes come right from Gilroy. Here's one-a rich, filling soup that would go well with a light seafood or poultry entree. Place garlic heads on cookie sheet, sprinkle with olive oil and bake in 350-degree oven for 1 hour. Let cool. Cut off end of each clove and squeeze out contents. (Garlic will be soft and creamy.) Set aside. Saute chopped onion in butter until softened. Add buttermilk and cream and simmer for 5 minutes. Pour mixture into a food processor. Rice potato and add with garlic to onion and buttermilk mixture. Puree until smooth. Return mixture to saute pan. Add cognac, dill and salt. Heat thoroughly. If soup is too thin, add additional potato. If soup is too thick, add addi- tional buttermilk. Serve immediately, garnished with additional dill and croutons. Makes 4 servings. From "The Complete Garlic Lovers' Cookbook", compiled by The Gilroy Garlic Festival Association, Celestial Arts, Berkeley, 1987. ISBN 0-89087-503-0 Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 709
Calories From Fat: 235
Total Fat: 26.6g
Cholesterol: 59.7mg
Sodium: 894.4mg
Potassium: 1149.7mg
Carbohydrates: 98.6g
Fiber: 6.8g
Sugar: 10.3g
Protein: 20.3g