INGREDIENTS

INSTRUCTIONS

Full title: Potato And Roasted Garlic Soup With Wheat Berry,
Watercress, And Endive Salad. This sophisticated soup and salad
combination makes a cozy winter lunch for friends.  PREP 1 bunch
watercress: discard coarse stems, wash well and spin dry  (about 3
cups). 4 Belgian endives, separate leaves and cut crosswise  into
1/2-inch-thick slices  Preheat oven to 400F degrees. Make soup: On a
flat surface smash  garlic heads, root ends up, with palm of hand to
break up cloves,  leaving peels intact. Put garlic on a sheet of foil
and drizzle with  1 tablespoon oil. Sprinkle garlic with salt and
pepper to taste and  wrap tightly in foil. Bake garlic in middle of
oven 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 skin. In a kettle cook
onions in  remaining tablespoon 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 to kettle,
stirring,  and season soup with salt and pepper.  Note: Soup may be
made 1 day ahead, cooled completely, and chilled,  covered.  5. Make
salad: In a large bowl whisk together vinegar, scallion  puree, and
salt and pepper to taste.  6. In a saucepan bring water with wheat
berries and salt to a gentle  boil. Cook wheat berries, uncovered,
adding more water if necessary,  add to vinegar mixture, tossing to
combine well. Let mixture cool.  Wheat berry mixture may be made 1 day
ahead and chilled, covered.  Bring wheat berry mixture to room
temperature before proceeding.  7. In a kettle heat soup over moderate
heat, stirring, until hot. In a  large bowl toss watercress and endives
with wheat berry mixture and  season with salt and pepper. Pour soup
into 8 serving bowls and  garnish each with 1/2 tablespoon scallion
puree. Serve soup and salad  with bread.  EACH: 241 cals, 4g fat (15%)
using the "lowfat alternative" scallion  puree.  MAKE AHEAD: Prepare
the Scallion Puree: Can be prepared in 45 minutes  or less.
INGREDIENTS: 1/2 cup olive oil; 2 cups chopped scallion  greens (about
1 bunch), patted dry. DIRECTIONS: 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 puree  scallion mixture with
remaining 1/4 cup oil until smooth. Season  scallion puree with salt
and pepper and let cool. Makes about 3/4  cup. LOWFAT ALTERNATIVE:
blanch the scallions for up to 2 minutes or  until bright green. Shock
in ice water. Drain well. Puree with  vegetable broth as needed. (Be
patient) -pat  Recipe by: Gourmet, Jan 1996  Posted to EAT-LF Digest by
PatHanneman <kitpath@earthlink.net> on Mar  05, 1999, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 319.5mg
Potassium: 1028.9mg
Carbohydrates: 43.1g
Fiber: 5.7g
Sugar: 3.2g
Protein: 5.1g