Roasted garlic-potato soup

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

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