INGREDIENTS

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!
1) 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.
2) 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.
3) 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.)
4) 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 pur.e each batch until very smooth. Return the pur.e to another pot,
and stir well.
5) 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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