Roasted Potato And Garlic Soup Recipe 465 Food

ROASTED GARLIC POTATO SOUP

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

ROASTED GARLIC POTATO SOUP WITH PARMESAN

Steps:

• Heat the oven to 400 (200C) degrees.
• Put the garlic cloves in a small baking dish. Drizzle with olive oil, sprinkle with a pinch of salt and cover with a piece of foil. Roast until the cloves are soft and golden brown, 25-30 minutes.
• Put 2 cups of the potatoes on a baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon salt and toss around to coat. Roast in the oven alongside the garlic until tender, about 40 minutes.
• Heat a tablespoon of olive oil in a large pot or saucepan over medium-high heat. Add the leek and cook until softened. Add the roasted garlic, remaining raw potatoes, 6 cups water or broth and 1 teaspoon salt. Bring to a simmer and cook until the potatoes are tender, about 25 minutes.
• Puree the soup with a hand blender or in a regular blender in batches (let it cool 10 minutes before putting in the blender) until smooth. Stir in 1/4 cup of the parmesan and the lemon juice.
• To serve, put 4 or 5 roasted potatoes in each serving bowl. Ladle the soup over the potatoes. Sprinkle with additional cheese and some of the herbs.

ROASTED GARLIC POTATO SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
• In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
• Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

ROASTED CAULIFLOWER AND GARLIC SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
• In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
• In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
• Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ROASTED GARLIC AND SWEET POTATO SOUP

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

ROASTED GARLIC, POTATO & VEGETABLE SOUP

Steps:

• Put the stock on to heat and put in the, prepared potatoes, bring to a boil.
• Meanwhile while the potatoes are getting a head start prepare all the other vegetables, add to the pot, along with garlic, oregano, thyme salt and pepper, bring to a boil again, turn heat down to medium and simmer for 15-20 minutes.
• You may puree the soup or not - your choice.
• I like to add some garlic croutons but it isn't necessary.
• Serve.

POTATO AND ROASTED GARLIC SOUP

Steps:

• Preaheat oven to 375F and roast unpeeled garlic on a small pan for 30 minutes.
• Meanwhile, parboil potatoes in a large pot of boiling water for 10 minutes.
• Simmer stock in a second pan for 5 minutes. Drain the potatoes and add them to the stock.
• Squeeze the garlic pulp into the soup (reserve a few whole cloves for garnish, if desired). Simmer for 15 minutes and serve topped with whole garlic cloves and chopped parsley.

ROASTED POTATO SOUP

Steps:

• Preheat oven to 400°F Place potatoes in large bowl. Snip root end off each onion and cut each half into 3 sections. Add onions to potatoes, breaking up onions with your fingers to separate.
• Drizzle vegetables with oil, add thyme and toss well. Spread vegetables on baking sheet. Season with salt and pepper.
• Slice top third off head of garlic and place it on a piece of foil. Put 1/2 tablespoon butter on top of garlic and drizzle 2 teaspoons water onto foil. Fold sides of foil to enclose; place on pan with vegetables.
• Roast vegetables 45 minutes, then remove garlic. Continue roasting vegetables until tender, about 15 minutes more.
• In large saucepan, bring broth to a simmer over medium-low heat. Transfer half the roasted vegetables to food processor and add 1/2 cup hot broth. Process mixture until fairly smooth, then transfer to bowl. Repeat with remaining vegetables and a little more hot broth, squeezing garlic pulp out of husks into last batch. Stir all pureed mixture into broth in pan; keep pan over low heat.
• In small saucepan, melt remaining 2 tablespoons butter over medium-low heat. Add flour and cook, stirring constantly, 1 1/2 minutes. Stir in milk and cook, stirring often, until thickened, about 3 minutes. Stir in ladleful of soup and cook 1 minute.
• Add mixture back to soup. Cook over medium-low heat until heated through, stirring occasionally, about 10 minutes. Serve right away, or cool, refrigerate and reheat when needed.

GARLIC AND POTATO SOUP

Steps:

• At least 1 1/2 hours before serving preheat oven to 350°F.
• Remove any loose papery skin from garlic, leaving head intact.
• Place garlic in small baking dish; pour olive oil over garlic.
• Cover and bake garlic 1 hour.
• Cool garlic until easy to handle.
• Separate garlic head into cloves.
• Press soft, cooked garlic from each clove into small bowl; discard skin.
• Reserve 1 tbsp olive oil from roasted garlic.
• Dice onions.
• In 4 qrt saucepan over medium high heat, in reserved olive oil, cook onions until golden brown and tender.
• Peel and dice potatoes.
• Add to onions in saucepan with garlic, chicken broth, and 3 cups water; over high heat, heat to boiling.
• Reduce heat to low; cover and simmer until potatoes are tender, about 10 minutes.
• Spoon half of potato mixture into blender; cover and blend at low speed until smooth.
• Pour mixture into bowl.
• Repeat with remaining potato mixture.
• Note: Use an immersion blender instead if you have one.
• Return all to sauce pan.
• Add half and half cream and heat soup to boiling, stirring constantly.
• Serve soup hot or refrigerate to serve chilled soup later.

ROASTED GARLIC POTATO SOUP

Steps:

• heat broth, potatoes, carrots, onion, celery and bacon in a soup pot until boiling.
• reduce heat to low.
• cover and cook 15 minutes or until vegetables are tender.
• remove from heat.
• stir in milk, potato flakes, and parsley. cook over medium heat until hot.

ROASTED GARLIC POTATO SOUP

Steps:

• Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.).
• Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
• Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
• Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
• Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.).
• Return soup to stockpot over low heat. Add seasonings and blend well.
• Garnish with remaining garlic gloves.

OVEN ROASTED GARLIC POTATO SOUP

Steps:

• Preheat oven to 350 degrees F.
• Remove any papery skin from the fresh heads of garlic. Cut a little off the tops of garlic heads to expose fresh garlic and drizzle olive oil over top.
• Place garlic in an oven safe baking dish.Cover and bake for 45 minutes.Let garlic cool before going to next steps.
• In a large soup pot on medium high heat, pour olive oil that remained from the roasting period and squeeze the garlic bulbs to release cloves into a large soup pot.
• Add diced onion and cubed potatoes.
• Saute for 2-3 minutes.
• Add in chicken broth,water,salt and pepper.
• Bring to a boil and reduce heat to simmer for 15 minutes.
• Using a wire whisk, gently smash potatoes in the pot although leaving some chunks of potato for texture. If you prefer a creamed soup then smash more or remove potatoes from the pot and blend in a blender.
• Add in cream or milk and wait till soup comes back to a slow boil.
• Add in a couple of spoon fulls of your pasta.Enjoy.