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Receta Cream Of Roasted Garlic Soup
by Global Cookbook

Cream Of Roasted Garlic Soup
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Ingredientes

  • 2 med Heads fresh garlic Extra virgin olive oil
  • 1/2 c. Finely minced onion
  • 2 Tbsp. Unsalted butter
  • 1 1/2 c. Buttermilk
  • 1/2 c. Cream
  • 1 x To 2 small potatoes, baked, skins removed
  • 2 Tbsp. Cognac
  • 1/8 tsp Fresh dill Salt to taste Sourdough French bread cubes *

Direcciones

  1. Several days old, sauteed in butter and garlic
  2. Some of the best garlic recipes come right from Gilroy. Here's one-a rich, filling soup which would go well with a light seafood or possibly poultry entree.
  3. Place garlic heads on cookie sheet, sprinkle with extra virgin olive oil and bake in 350-degree oven for 1 hour. Let cold. Cut off end of each clove and squeeze out contents. (Garlic will be soft and creamy.) Set aside. Saute/fry minced onion in butter till softened. Add in buttermilk and cream and simmer for 5 min. Pour mix into a food processor. Rice potato and add in with garlic to onion and buttermilk mix. Puree till smooth. Return mix to saute/fry pan. Add in cognac, dill and salt. Heat thoroughly. If soup is too thin, add in additional potato. If soup is too thick, add in addi- tional buttermilk. Serve immediately, garnished with additional dill and croutons.
  4. Makes 4 servings.