Roasted Garlic Soup

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 40 garlic cloves, seperated but not peeled
• 2 garlic cloves, peeled and thinly sliced
• 1 large russet potato, peeled and cut into 1/2 inch cubes
• 1 large yellow onion, trimmed, peeled, and cut into 6 wedges
• 4 fresh sage leaves
• 1 tablespoon olive oil
• 1 1/2 teaspoons olive oil
• 1 1/2 teaspoons coarse salt
• fresh ground pepper
• 3 1/2 cups chicken stock
• 1 teaspoon fresh lemon juice
• 6 slices whole wheat baguette, toasted, for garnish
• snipped fresh chives, for garnish

Recipe

• 1 preheat oven to 400 degrees. toss whole garlic cloves, potato, onion, sage, 1 tbs oil, 1 tsp salt, and a pinch of pepper in a large ovenproof skillet. cover and transfer to oven. roast, stirring occasionally, 30 minutes.
• 2 meanwhile, make the garnish: put the remaining 1 1/2 tsp oil and the sliced garlic into a small skillet. cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. using a slotted spoon, transfer garlic slices to paper towels to drain.
• 3 remove skillet from oven, and stir in 1/3 cup of water. cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. transfer garlic cloves to a plate, and let cool slightly. squeeze garlic from skins into skillet; discard skins.
• 4 heat skillet over medium-high heat. add sherry, and cook, stirring to scrape up browned bits, 1 minute. add stock and 1/2 cup water, and bring to a simmer. remove from heat, and let cool slightly.
• 5 puree vegetable mixture in a blender. press through a fine sieve into a medium saucepan. heat over low heat; stir in lemon juice, remaining 1/2 tsp salt, and 1/4 tsp pepper.
• 6 divide into bowls and garnish with toasted baguette slices, fried garlic, and chives.