So, daughter's car was not ready today...but that's ok...we want to make sure that it is all done right this time! I am actually getting so much done by having to stay home! haha!
She did have the day off, so she came by here around 2:00 and picked me up as she wanted me to go to the thrift store with her. I also had her stop by the grocery store so I could pick up the stuff to make some soup that I was craving for dinner.
I thought that I had posted the recipe here before, but either I didn't, or it never got linked on my left module. So, since we just finished it up & my mother was asking about the recipe, I figured that I would post it now..
Roasted Potato and Garlic Soup
(this is something you would be served in a fine restaurant!)
makes 4 servings
4 medium red potatoes
1 large onion, chopped
2 teaspoons snipped fresh rosemary or 1 tsp. dried
1 bulb garlic (a whole head)
1 tablespoon olive oil
1 can chicken broth
1/4 teaspoon pepper
1 tablespoon flour
1 cup half and half
1 recipe Homemade Croutons (optional) **recipe follows
fresh rosemary sprigs, optional
Peel and cube 2 of the potatoes. Cube the remaining 2 potatoes, leaving the skin on.
Place peeled potatoes on one side of a 9x9x2 inch baking pan and the unpeeled potatoes on the other side.
Sprinkle onion and snipped rosemary evenly over all.
Peel away the dry outer leaves of skin from the bulb of garlic. Leave skin of cloves intact. Snip off the pointed top with scissors, leaving the bullb intact, but exposing the cloves.
Place the garlic bulb, cut side up, on top of the potato mixture. Drizzle olive oil over all.
Bake, covered in a 400 degree oven for about 50 minutes or until garlic cloves feel soft and potatoes are tender.
Cool slightly.
Squeeze the garlic bulb to remove the paste from the cloves. In a blender container, combine the garlic paste, PEELED potatoes, about half of the onion, half of the chicken broth, all of the flour, and pepper.
Cover and blend until nearly smooth.
Pour the pureed mixture into a medium saucepan. Stir in the unpeeled cooked potatoes, remaining onion and broth, salt to taste and the half & half.
Cook and stir over medium heat till slightly thickened and bubbly. Cook and stir for 1 minute more and if necessary, stir in additional half & half to make the soup the desired consistency.
To serve, ladle into soup bowls. If desired, top each serving with Homemade Croutons and a sprig of rosemary.
Homemade Croutons: Spread 2 cups cubed sourdough or rye bread in a single layer in a shallow baking dish. Stir together 2 tablespoons melted margarine or butter and 1/2 teaspoon Italian seasoning, crushed.
Pour over bread cubes. Bake in a 400 degree oven for 5 minutes. Stir; bake 5 to 10 minutes longer or until crisp and brown.
We had this and a small spring mixed greens salad and a bottle of white wine.
Oh my...so delicious!
I am so thankful that she is still so close by.
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