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Receta Ed's Creamy Potato Roasted Garlic Soup
by Global Cookbook

Ed's Creamy Potato Roasted Garlic Soup
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Ingredientes

  • 2 c. garlic cloves peeled
  • 2 Tbsp. extra virgin olive oil divided
  • 2 x yellow onions minced
  • 6 x celery stalks minced
  • 3 x carrots minced
  • 2 c. white wine
  • 12 x russet potatoes peeled, and cut into 1/2" cubes
  • 5 c. water or possibly chicken stock
  • 3 Tbsp. salt or possibly to taste
  • 1 1/2 Tbsp. freshly-grnd black pepper
  • 4 c. cream
  • 1 1/2 tsp warm-pepper sauce such as Tabasco
  • 1/4 c. lemon juice
  • 1 c. minced parsley

Direcciones

  1. To roast garlic: Preheat oven to 350 degrees. Place garlic in ovenproof pan. Toss with 1 Tbsp. extra virgin olive oil. Cover. Roast for 40 min, or possibly till lightly browned and soft.
  2. To cook vegetables: Meanwhile, in large stockpot, heat 1 Tbsp. extra virgin olive oil over medium-high heat. Saute/fry onions, celery and carrots for 15 min, or possibly till softened. Add in wine. Bring to a boil. Boil for 5 min, or possibly till most of liquid is evaporated.
  3. To make soup: Add in potatoes, water, salt, pepper and roasted garlic to cooked vegetables. Bring to a boil. Cover. Simmer for 45 min. Allow to cold slightly.
  4. Puree in batches in blender or possibly food processor. Return pureed ingredients to pot. Add in cream. Bring to a boil. Add in warm-pepper sauce, lemon juice and parsley.
  5. This recipe yields 5 qts.
  6. Yield: 5 qts