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RDJ-- Roasted Garlic Potato Soup, 10-15-09
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RDJ Petite
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Oct 16, 2009 07:56 PDT
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Volume 11 Number 241
US Library of Congress ISSN: 1530-3292
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Roasted Garlic Potato Soup
5 whole garlic heads
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
4 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2% low-fat milk
1/4 cup chopped fresh parsley
Remove white papery skin from each garlic head (do not peel or separate
cloves). Wrap each head separately in aluminum foil. Bake at 350F for 1
hour; let cool for 10 minutes. Separate cloves, and squeeze to extract
1/4 cup of garlic pulp; discard the skins.
Cook bacon in a large saucepan over medium-high heat until crisp. Add
onion, carrot, and minced garlic, and sauté 5 minutes. Add potato,
broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat,
and simmer 20 minutes or until potato is tender; remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a blender or food
processor, and process until smooth. Return purée to pan; stir in milk,
and cook over low heat until thoroughly heated. Remove from heat, and
stir in chopped parsley. Yield: 7 servings.
CALORIES 199 (14% from fat); FAT 3g (sat 1.1g,mono 0.5g,poly 0.4g); IRON
2.8mg; CHOLESTEROL 5mg; CALCIUM 150mg; CARBOHYDRATE 38g; SODIUM 300mg;
PROTEIN 7.8g; FIBER 3.9g
_______________________________________
Recipe du Jour is made possible only by donations from subscribers like
you. If you enjoy receiving RDJ, please support us by sending a check
payable to "Recipe du Jour" for any amount to: Recipe du Jour, PO Box
195, Henrico NC, 27842. Or use PAYPAL ( http://www.paypal.com ) and
donate (via your account or their secure credit card site) directly thru
Rich's email address ( ri-@recipedujour.com ). Thank you.
_______________________________________
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