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Potato And Roasted Garlic Soup


2 large heads garlic, unpeeled
2 tablespoons olive oil
2 medium onions, chopped
4 lb potatoes, yellow-fleshed like yuko
8 cups water

Scallion Purée Garnish

½ cup olive oil
2 cups scallion greens, chopped


Serves: 8


On a flat surface, smash garlic heads, root ends up, with the palm of the hand to break up cloves, leaving peels intact. Put garlic on a sheet of foil and drizzle with 1 tablespoon oil. Sprinkle garlic with salt and pepper to taste and wrap tightly in foil. Bake garlic in the middle of the oven at 400 F for 40 minutes or until very tender. Unwrap garlic carefully and let stand until cool enough to handle. In a bowl, squeeze roasted garlic out of cloves by squeezing one end, discarding the skin. In a kettle, cook onions in remaining tablespoon of oil over moderate heat until softened. Peel and cut potatoes into ½ -inch pieces and add to kettle with water. Bring water to a simmer and cook potatoes, covered, stirring occasionally, until very tender, about 20 minutes. Transfer half of potatoes with cooking liquid to a bowl and in a blender, in batches, purée with garlic until smooth. Transfer puréed mixture back to kettle, stirring, and season soup with salt and pepper. Pour soup into serving bowls; garnish each with ½ tablespoon scallion purée. Serve with crusty bread. Scallion purée: In a saucepan heat ¼ cup oil over moderate heat and cook scallions just until tender and bright green in color (do not let brown.) In a blender, purée scallion mixture with the remaining ¼ cup oil until smooth. Season purée with salt and pepper and let cool.

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