MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

menu
> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> FAQ
> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Creamy Roasted Garlic Soup

MyCookbook Recipe Database
MyCookbook Member: micki
Recipe Category: Soup
Recipe Preparation Level: moderate


    Ingredients

    8 Lg. Garlic Heads
    3 Sm. Potatoes - red or white
    1 Med. Potato - Russet
    2 Cups Béchamel Sauce
    1 Can Chicken broth - Swanson's is good
    1 Bunch Scallions - fresh
    1 Bunch Sage leaves - fresh
    Q.B. Salt and Pepper

    Preparation

    Roast 8 heads of garlic. This is easiest done as follows: Slice the tips off the garlic and arrange them in a small casserole pan. Douse liberally with olive oil - about a quarter of a cup. Add salt and pepper to taste. Roast at 350 degrees for 40-45 minutes. Allow to cool, then squeeze the garlic from the skins either with your hands or with the back end of a chef's knife. Put in a bowl large enough to hold all of the ingredients. Set aside.

    Meanwhile boil the 3 small red or white potatoes and the one medium russet potato. Cook until medium soft, but not mushy. Cut into 1/2 inch cubes when cool.

    Make 2 cups of the microwave béchamel sauce as described in the provided link.

    Put the béchamel and the potatoes into the same bowl as the roasted garlic. Blend until smooth with a hand blender. If no hand blender is available, use a bench blender or a food processor. Add the can of chicken broth and blend again. At this point the blended ingredients should be fairly thick. You may leave it this way and reheat it to serve or add 1/2 cup of water and blend again for 20-30 seconds before heating. Either way a thick soup will be attained, but the one without the water will be very thick -- similar to a New England clam chowder. The consistency is up to you.

    Serve hot garnished with chopped fresh sage leaves and chopped scallions or spring onion tops. Salt and freshly ground pepper may be added as desired.

Share |


If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
Member:

The recipe will show up in the member's inBox
E-mail:

The message will show your user name as who sent it


If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook © 1998-2017 JADA Productions All Rights Reserved.