Here’s a spur of the moment recipe post for a soup I prescribed myself today. Even if you’re not feeling under the weather with a nasty cold as I am, garlic soup is as savory and nourishing as it gets.
The small amount of potato in this soup gives it a luscious, satisfying texture, eliminating the addition of very much fat; just a tablespoon of olive oil coats the garlic cloves as they roast. A dusting of fresh Parmesan and some warm crusty bread makes this a perfect meal for a winter day.
1 cup peeled garlic cloves, purchased peeled or from one or two garlic heads
1 tablespoon extra-virgin olive oil
6 cups stock or water
2 Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces (about 2 cups)
2 tablespoons freshly grated Parmesan cheese
Fresh thyme leaves, optional
- Heat the oven to 400 degrees. Put the garlic in a small baking dish, drizzle with oil, sprinkle with salt and cover with a piece of foil. Roast until the cloves are golden and tender, about 30 minutes.
- In a large saucepan, bring the stock or water to a simmer. Season with 1/2 teaspoon salt and add the roasted garlic and potatoes. Cook until the potatoes are tender, about 15 minutes. Puree in batches in a blender (carefully - the soup is hot!). Taste for seasoning and add more salt if you like.
- Serve bowls sprinkled with Parmesan cheese, a few thyme leaves and a piece of warm crusty bread.
Based on a recipe in Whole Living, December 2011