Tuesday, November 9, 2010
Roasted garlic cream soup
Enchanting flavor, divine taste hard to recognize what it is made of… it’s Real roasted garlic soup. Amazing strong aroma, but subtle delicate taste. After this garlic soup You can go to have a date straight away!
For cream-soup preparing basics look HERE.
4 big garlic cloves
Olive oil for seasoning
2 big potatoes
1 middle sized onion
1 tablespoon butter
1 spring thyme
150 gr grated cheese Ementaker or Gruyer
1,5 l. chicken stock
Preheat oven to 180˚C.
Cut off the upper part of garlic cloves like shown at the picture.
Place on a piece of aluminum foil, sprinkle with salt and olive oil. Wrap tightly into the foil and place in the preheat oven for 45 min.
Peel and cut onion into halves. Slice it. Preheat a 3l pot over medium heat with a tablespoon of butter. Add onions and a spring of thyme, and fry until onions are slightly carmelized. Take out the thyme spring.
Peel and dice potatoes. Rinse with cold running water.
When the garlic is done, take out of the oven, let it cool down for 10 min.
Then peel it or just squeeze it out garlic peel into a plate. Do not lose any drop of the precious roasting oil.
Mash garlic with oil drops with a fork and add to the onions.
Pour over hot stock. Add potatoes and cook until done.
Withdraw 2 cups of cooking liquid from the pot, set aside and blend everything with a blender till the mass is smooth and well mixed. Add some of the liquid to adjust the consistency of cream soup.
Add grated cheese and gently, over low heat bring soup to boil constantly stirring so the cheese incorporates into soup.
Serve hot with a piece of crunchy bread!