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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
- * Several days old, sauteed in butter and garlic
- 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.
- 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.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 109 | 64% |
| Total Fat 12.38g | 15% |
| Saturated Fat 7.77g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 110mg | 5% |
| Potassium 209mg | 6% |
| Total Carbs 7.62g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.22g | 3% |
| Protein 4.19g | 7% |
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