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Cream of Roasted Garlic Soup

" A Delicious Delite"

Ingredients

4-6 bulbs of garlic (4 large or 6 small) unpeeled.

2 1/2 cups of chicken stock
1 cup of dry white wine
1 cup pealed and cubed potatoes
1 cup heavy whipping cream
2 1/2 cups milk.

Instructions

4-6 bulbs of garlic (4 large or 6 small) unpeeled.
Cut about 1/4” off the top, place them in a shallow baking dish and drizzle with olive oil. Reserve the little pieces of garlic from the tops you cut off.
Preheat oven to 350° F, bake until golden (about 1 hour). Cool slightly then squeeze the garlic out of the individual garlic cloves between thumb and finger.
Place the garlic in a sauce pan, add 2 1/2 cups of chicken stock and 1 cup of dry white wine, 1 cup pealed and cubed potatoes and the little pieces of garlic you kept from the tops.
Bring to a boil then reduce heat and simmer uncovered for 30 minutes.
Remove from heat and cool slightly then puree in a blender.
Return to sauce pan and add 1 cup heavy whipping cream and 2 1/2 cups milk.
Add salt and pepper to taste and simmer (don’t boil) for about an other 30 minutes.
Garnish with, fresh parsley or chives. Serve with buttered French bread.
A variation that I enjoy doing sometimes is to add salad shrimp and/or baby scallops for about the last 10 minutes and turn it into a seafood chowder.
Enjoy!


Nutritional Information Per Serving

no nutrition information available