Friday, February 26, 2010

Roasted Garlic Soup

2 large garlic heads, whole, unpeeled

1 clove(s) garlic, minced

3 tablespoon(s) olive oil

1 tablespoon(s) unsalted butter

2 cup(s) onion, minced

1 tsp oregano leaves

1 large (1 1/4 cups) potato, peeled and cubed

4 cup(s) chicken stock

1/2 cup(s) dry white wine

1 teaspoon(s) salt

1/2 teaspoon(s) fresh-ground pepper

1/4 cup(s) heavy cream


1.Roast the garlic: Preheat oven to 350 degrees F. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil. Fold the foil to form a packet. Place the packet in the oven and bake for 45 minutes. Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh is released. Discard outer husks and bay leaves.

2.Make the soup: In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent--about 4 minutes. Add the minced garlic and cook for 2 minutes. Stir in the potato, chicken stock, white wine, roasted garlic, oregano, salt, and pepper. Cover and bring the soup to a boil. Reduce heat to medium low and continue to cook for 35 minutes.

3.Finish the soup: Using a blender, purée the soup in small batches until smooth. Return the soup to the saucepan over medium heat and whisk in the heavy cream. Heat until warmed. Ready to serve.


  1. oh my gosh. how did you get the cream in the shape of a leaf??!!??!! that is freakin' ridiculous