It’s Soup Week at our house! Not really, but we are having soup three times this week. Why? Because I like soup. This soup is a little time-consuming because you have to roast the garlic, and then the potatoes have to cook for a while, but that’s all easy stuff, and the end result is great! I made more croutons than this calls for, because my baguette wasn’t going to last for too much longer. And hey, who can say no to extra croutons? This soup was very flavorful and not too garlicky. I couldn’t find vegetarian Fontina cheese, so I substituted Gruyere. Mmmmm, soup.
Roasted Garlic and Potato Soup with Homemade Croutons
(Country Living, Feb. 2011)
1 head(s) (large) Garlic, unpeeled
6 tablespoon(s) Extra-Virgin Olive Oil
2 Bay Leaves
1/4 loaf(s) Day-Old French Baguette, cubed
3/4 teaspoon(s) Sea Salt, plus more to taste
1 medium Yellow Onion, chopped
1 small Carrot, chopped
1 1/2 pound(s) Red Creamer Potatoes, peeled and cut into 1/2-inch cubes 1/2 teaspoon(s)
Freshly Ground White Pepper, plus more to taste
3 cup(s) Low-Sodium Chicken Or Vegetable Broth (I used vegetarian Chicken broth)
4 ounce(s) Fontina, cut into 1/4-inch cubes (I used Gruyere)
Preheat oven to 400 degrees F. Using a serrated knife, slice off top quarter of garlic head, revealing cloves. Place on a 12-by-8-inch sheet of heavy-duty aluminum foil, cut-side up, and drizzle with 1 tablespoon olive oil. Add 1 bay leaf. Fold foil over garlic and seal edges. Roast in a baking dish until garlic cloves are soft and golden brown, about 45 minutes. Transfer to a wire rack and let cool.Meanwhile, on a rimmed baking sheet, toss together bread, 2 tablespoons olive oil, and salt to taste. Bake, stirring once or twice, until golden brown, about 15 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain.
In a medium heavy-duty pot over medium-high heat, heat remaining 3 tablespoons olive oil. Add onion, carrot, and potatoes and cook, stirring occasionally, until onion and carrot have softened, 8 to 10 minutes. Mix in 3/4 teaspoon salt and 1/2 teaspoon white pepper and add remaining bay leaf. Add broth and 2 cups water to vegetables, increase heat to high, and bring to a boil. Reduce heat to medium-low and allow soup to simmer until potatoes are very tender, 30 minutes. Remove bay leaf.
Squeeze garlic head, from bottom up, to push out each clove into soup; stir. Simmer soup for 5 more minutes, then remove from heat. Using a blender, puree soup. Whisk Fontina into soup over low heat until cheese melts and is fully incorporated. Sprinkle soup with croutons and serve hot.
makes 6 servingsper serving: 344 calories