Bits Of Dust

Archive for 2004

Last night I made this most awesome soup, and it was so delicious.  I am not sure where I orginally got this recipe, but I do know it’s very delicious.

GARLIC POTATO SOUP

6 cups poatotes, diced (with skins)
5 heads garlic, ROASTED
5 tbsp olive oil
4 cups chicken broth
2-3 slices of bacon, diced
2 cloves garlic, minced
1 large onion, diced
1 bay leaf
1 cup milk
fresh parsley, chopped
salt and pepper, to taste

It takes a while to make this soup, unless you have the garlic roasted already.

To roast the garlic, simply set your oven to 400 degrees. Remove the loose skins from the garlic and slice about 1/8th of the top off the head, exposing the cloves of garlic within. Drench them with about 1 tbsp. of olive oil each. Place them on aluminum foil on a baking sheet and cover with another piece of aluminum foil (to make a tent over the garlic heads). Roast for 25-30 minutes. (I do large batches each time I roast and sometimes it actually takes about 45 minutes or so). Let the garlic cool until you can handle it easily and squeeze the pulpy cloves from the head.

Okay, now on to the soup.

Cook the bacon in a large saucepan (this pan will also hold the soup). When the bacon is crisp add the minced garlic and onion and saute’ for about 5 minutes.

Add the chicken broth, salt, pepper, potatoes, and bay leaf. Bring to a boil.

Reduce the heat and simmer 20 – 30 minutes until the potatoes are nice and tender. At this point REMOVE THE BAY LEAF!

Combine the roasted garlic and 2 cups of the soup in a blender or food processor and process until smooth (make sure the lid is on good or you will burn yourself).

Return the mixture to the pan and stir in the milk. Cook over low heat for approximately 10 minutes.

Remove from heat and add the chopped parsley.

This soup is good hot off the stove, or reheated the next day. I hope you enjoy it

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