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Saturday, March 20, 2010

Roast Garlic Soup

Seasonal Recipe of the Week
You know you can’t go wrong with homemade soup. It’s so delicious, easy to make, economical, and nutritious. And those in the know recommend garlic for what ever ails you — from sinus congestion to energy problems.

2 garlic bulbs, cloves separated (about 40), plus 2 cloves thinly sliced
1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 large yellow onion (about 12 ounces), trimmed, peeled, and cut into six-inch wedges
4 fresh sage leaves
1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
1 1/2 teaspoon Coarse salt
Freshly ground pepper
1/3 cup good quality dry sherry
3 1/2 chicken stock
1 teaspoon fresh lemon juice
6 slices (3/4-inch thick) whole-wheat baguette, toasted, for garnish
Snipped fresh chives, for garnish

Preheat oven to 400. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes. Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.

Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.

Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly. Puree vegetable mixture in a blender in batches. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives. Serves 6!