Yield: 7 servings
Measure | Ingredient |
---|---|
5 eaches | Whole garlic heads |
2 slices | Bacon, diced |
1 cup | Diced onion |
1 cup | Diced carrot |
2 eaches | Garlic cloves, minced |
6 cups | Diced baking potato (about |
\N \N | . 2 pounds) |
4 cups | Low-salt chicken broth |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
1 each | Bay leaf |
1 cup | 2% low-fat milk |
¼ 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 350 deg. F. for 1 hour; let cool for 10 minutes. Separate cloves and squeeze to extract ¼ 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 saute 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 puree to pan; stir in milk and cook over low heat until thoroughly heated. Remove from heat and stir in chopped parsley. Serving size: 1 cup.
CALORIES 199 (14% from fat); PROTEIN 7.8g; FAT 3g (sat 1.1g, mono 0.5g, poly 0.4g); CARB 38g; FIBER 3.9g; CHOL 5mg; IRON 2.8mg; SODIUM 300mg; CALC 150mg
From "Cooking Light" magazine, May 1995.
Typed: iris grayson
Submitted By IRIS GRAYSON On 04-27-95