Roasted garlic-potato soup
7 servings
Ingredients
| Quantity | 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 |
| . 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 |
Directions
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