A lot of people believe that garlic has healing properties and can help prevent illness. Perhaps garlic has medicinal properties or perhaps it just works by keeping other people too far away to pass on any germs. Regardless, I love the taste and welcome any excuse to cook with it.
Luckily, my mom had given me six heads of garlic a few days ago. I wasn’t quite sure what I wanted to do with them but I decided to wrap them all in foil and roast them silly.
The smell that filled the house while they were roasting was INTENSE in a very good way. Once they’d cooled down, I peeled the cloves and squeezed the soft, fragrant stuff into a glass jar, mixed it with some olive oil and salt and stuck it in the fridge.
Then I peeled up this mess o’ spuds and cubed them.
Next, I chopped up a huge onion which I sauteed in olive oil in a soup pot.
Once the onion had softened, I added the potatoes, tossed in a handful of chopped rosemary and thyme from our plants, poured in a big bunch of my homemade vegetable stock and let it simmer for half an hour or so.
Then I added a couple spoonfuls of the gloriously roasted garlic, seasoned with salt and pepper and poured in some heavy cream. I pureed it right in the pot with the magical immersion blender (one of my five favorite kitchen gadgets of all time) until it was smooth.
It is rich, sweet and nutty with the most sublime, mellow garlicky flavor. I went back for seconds. And licked the serving spoon clean before putting it in the dishwasher.
Yields Serves 4-6
Creamy Roasted Garlic & Potato Soup
- 2 tablespoons organic olive oil
- 1 large organic onion, diced
- 3 pounds organic potatoes, peeled and chopped
- 5 cups vegetable stock
- 3 heads of roasted garlic, cloves removed from their papery wrappers
- 1 cup organic heavy cream
- Handful of chopped fresh herbs, I used rosemary and thyme but dill, parsley, and cilantro would be good, too
- Sea salt to taste
- Freshly ground black pepper to taste
- Heat the oil in a large soup or stock pot over a medium flame and saute the onion, stirring frequently for 3-4 minutes, until softened and fragrant. Add the cubed potatoes and the chopped herbs and saute for another 3-4 minutes.
- Add the stock and bring to a gentle simmer then cook, covered until the potatoes are cooked through – 25-30 minutes. Add the roasted garlic, cream, salt and pepper and puree until smooth. I like to use my immersion blender (it’s one of my favorite toolsÂ for a reason :)) for this task since it lets me puree right in the pot and is so easy to clean but you can also do this in batches in either a blender or food processor.
- Taste and adjust the seasonings to your liking before serving warm with crispy bread and a green salad.