Zuppa Cremosa Di Aglio Arrostite |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Creamy Roasted Garlic Soup from Oregano from Italy. Quaranteed to knock your socks off. If they won't eat it ...give them an offer they can't refuse! Ingredients:
8 large garlic heads |
3 small potatoes - red or white |
1 medium potato - russet |
2 cups bechamel sauce |
2 cups chicken broth |
1 bunch fresh scallions |
1 bunch fresh sage leaves |
extra virgin olive oil |
salt and pepper |
Directions:
1. Roast 8 heads of garlic: slice the tips off the garlic and arrange them in a small casserole pan. Douse liberally with extra virgin olive oil (1/4 cup). Add salt and pepper to taste. Roast at 350� F. for 40-45 minutes. Allow to cool, then squeeze the garlic from the skins either with your hands or with the back end of a chef's knife. Put in a bowl large enough to hold all of the ingredients. Set aside.
2. Meanwhile boil the 3 small red or white potatoes and the one medium russet potato. Cook until medium soft, but not mushy. Cut into 1/2 inch cubes when cool.
3. Prepare the 2 cups of the bechamel sauce as described on the package instructions.
4. Place the bechamel and the potatoes into the same bowl as the roasted garlic. Blend until smooth with a hand blender or food processor.
5. Add the chicken broth and blend again.
6. At this point the blended ingredients should be fairly thick. You may leave it this way and reheat it to serve or add 1/2 cup of water and blend again for 20-30 seconds before heating. Either way a thick soup will be attained, but the one without the water will be very thick. The consistency is up to you.
7. Serve hot garnished with chopped fresh sage leaves and chopped scallions, spring onion tops, or toasted bread or croutons. Salt and freshly ground pepper may be added as desired. Serves 3-4.
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