Roasted Sweet Potato And Garlic Soup Food

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 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.

BAKED GARLIC SWEET POTATOES

Steps:

• In a large bowl, combine the oil, garlic, rosemary and salt; add sweet potatoes and toss to coat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Bake, uncovered at 350° for 30 minutes. Add broth; bake 10-15 minutes longer or until potatoes are tender, stirring occasionally.

ROASTED GARLIC SWEET POTATOES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Prick the sweet potatoes with a fork or the tip of a paring knife; set aside. Cut off the top of the heads of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of each head. Brush the cut cloves with the olive oil, then nestle each head into a piece of aluminum foil.
• Place the sweet potatoes and garlic cloves directly on the oven racks. Bake for about 1 hour, removing the sweet potatoes once they have softened, and removing the garlic heads once they are tender and nicely browned.
• Peel the sweet potatoes, and place into a mixing bowl. Squeeze the individual garlic cloves into the bowl, then add the butter, sour cream, cream cheese, and cayenne pepper. Mash until smooth, then season to taste with salt and pepper. Scrape the mashed potatoes into a 1 1/2 quart baking dish, and return to the oven for about 15 minutes to reheat.

GARLIC-ROASTED SWEET POTATOES

Steps:

• In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring every 10 minutes.

SWEET POTATO-GARLIC SOUP WITH CHILE OIL

Steps:

• Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
• In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
• While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil's temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
• Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
• Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.
• Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.

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 SWEET POTATO SOUP

Steps:

• Place sweet potatoes and onions in separate greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 15 minutes, stirring once., Meanwhile, combine 1/2 cup broth, soy sauce, maple syrup and garlic; drizzle over onions and toss to coat. Bake potatoes and onions 15-20 minutes longer or until tender., In a blender, cover and process potatoes and remaining broth in batches until smooth. Transfer mixture to a Dutch oven; add onion mixture and pepper. Heat through. Garnish with pumpkin seeds if desired.

ROASTED SWEET POTATO & GARLIC SOUP

Steps:

• Preheat oven to 200°C.
• Toss the sweet potato, onion and garlic in oil.
• Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
• Place the roasted vegetables in a large saucepan with stock and bring to the boil and then remove from the heat and allow to cool slightly and then blend with a stick blender in the pot or in batches in a food processor and return to the pot.
• Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
• Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.

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.

SPICED SWEET POTATO AND GARLIC SOUP

Steps:

• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, garlic, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in 3 1/2 cups of water and bring to a simmer.
• Add the sweet potato, bring back to a simmer and cook until both potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Meanwhile, combine the remaining 2 tablespoons of oil and sliced garlic clove in a small skillet and heat over medium. Swirl the pan as the garlic becomes fragrant and turns golden brown, 4 to 5 minutes. Remove the toasted garlic from the oil to a paper towel-lined plate. Reserve with garlic oil.
• Reheat the soup if necessary, and adjust the consistency and seasoning with additional water, salt and pepper. Stir in the butter off the heat right before serving.
• Serve hot and garnish with the toasted garlic, a drizzle of garlic oil and a sprinkle of parsley.
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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.

ROASTED GARLIC GINGER SWEET POTATO SOUP

Steps:

• Preheat oven to 350.
• Slice potatoes in half lengthwise.
• Brush cut surfaces with vegetable oil and place cut side down on a baking sheet.
• Scatter garlic cloves in center of pan (you may need two pans).
• Bake until potatoes are very soft, about 25-60 minutes depending on the size of your potatoes.
• Scoop out potato pulp from skins and place in a blender (you may need to do this in several batches depending on the size of your blender and the size of the sweet potato).
• Squeeze garlic cloves from their skin (use to taste, I used about 2), and place in blender with ginger.
• Whirl potatoes, adding broth slowly as needed to produce a puree.
• Transfer puree to a large pot and stir in remaining broth and water until desired thickness (as you heat the soup it will thicken so you may need to add more water as it heats).
• Heat over medium low, stirring frequently to prevent scorching, until hot.
• Soup keeps well frozen or in the refrigerator.

JAMIE'S ROASTED SWEET GARLIC SOUP

Steps:

• Preheat the oven to 200 C or 400 degrees F.
• Bake the garlic cloves for about 20 minutes or until soft.
• Break the bread into small pieces and soak in the milk.
• Using a food processor, blend the almonds until fine.
• Throw in the soaked bread and the soft inside of the roasted garlic.
• Add a little chicken stock or water and blend.
• When you have a fine purée, gradually add in enough stock or water to make a nice, thick, soup.
• Finish by seasoning with salt and pepper and a good drizzle of sherry vinegar and olive oil.
• Garnish with some green grapes and chopped marjoram on top.

ROASTED SWEET POTATO & GARLIC SOUP

Steps:

• Toss the sweet potato, onion, and garlic in the oil. Place onto a lined oven tray and bake at 200ºC for 20-25 minutes or until tender.
• Place roasted vegetables into a large saucepan with the stock and bring to the boil. Remove from the heat and allow to cool slightly, puree until smooth. Whisk in the Philly* and seasonings, reheat thoroughly.
• Serve with a sprinkling of chives.