Inicio » Recetas » Ed's Creamy Potato Roasted Garlic Soup

Receta Ed's Creamy Potato Roasted Garlic Soup

Name: Ed's Creamy Potato Roasted Garlic Soup
Ingredients: 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

de Global Cookbook

Add a photo

click to rate

0 votos | 856 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

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

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.
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.
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.
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.
This recipe yields 5 qts.
Yield: 5 qts