Читать книгу Healthy Cooking Recipes: Clean Eating Edition: Quinoa Recipes, Superfoods and Smoothies - Speedy Publishing - Страница 45

Number of servings: 4 - 6

Ingredients:

2 large heads of garlic, unpeeled

4 cloves of garlic, crushed

1 large potato, cubed

2 medium yellow onions, minced

2 medium sized carrots, minced

4 cups chicken or vegetable stock

½ cup dry white wine (preferably Chardonnay or Chenin Blanc)

¼ cup heavy cream

3 tbsp olive oil

1 tbsp butter

2 bay leaves

1 tsp white pepper (optional)

salt and black pepper, to taste

Preparation:

The first step is to roast the garlic. Preheat your oven to 350 F. Use a bread knife or other serrated knife to slice off the top of the garlic heads and expose the tip of each clove. Place the garlic on a piece of aluminum foil and drizzle with 2 tbsp olive oil. Add the bay leaves to the foil and fold it up, sealing the edges to form a packet. Bake the foil-wrapped garlic for 45 minutes. Remove the roasted garlic from the oven and allow it to cool until it’s safe to handle. Squeeze the garlic heads into a small bowl and discard the bay leaves and garlic husks.

Now you’re ready to start making your broth. Heat the butter and the rest of the olive oil in a large, heavy saucepan or stock pot over medium heat. Add the onions and cook until they turn translucent, stirring occasionally. Add the carrots and cook for another 5 minutes. Add the crushed garlic and cook until it becomes fragrant, about another 2 minutes.

Add the diced potato, stock, wine, roasted garlic and salt and pepper to taste. Bring the soup to a boil and then reduce the heat to medium-low and simmer, covered, for another 40 minutes.

Once the soup is cooked, puree it in batches using a blender or food processor until smooth. Return the pureed soup to the pan and whisk in the cream. Heat on medium heat until warmed through, but do not allow the soup to come to a boil – reduce heat to low and keep the soup warm until you’re ready to serve.