Description
A creamy, velvety soup infused with the sweet richness of roasted garlic, served in a crusty bread bowl.
Ingredients
Scale
- 10 heads garlic
- 2 russet potatoes
- 1/2 yellow onion
- 1 cup heavy cream
- 32 ounces chicken stock
- 1/2 cup shredded parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 6 bread bowls
- Chives, chopped for garnish
- Croutons, for garnish
Instructions
- Roast the garlic by preheating your oven to 400°F (200°C). Peel the outer layers of the garlic heads, cut the tops off, drizzle with olive oil, cover with foil, and roast for 50-55 minutes.
- Boil russet potatoes in salted water until tender (8-10 minutes), then drain.
- In a blender, combine cooked potatoes, yellow onion, and roasted garlic. Blend until smooth, slowly adding heavy cream.
- Return the mixture to a pot, add chicken stock, shredded parmesan, kosher salt, pepper, and butter. Simmer until heated through (15-20 minutes).
- Prepare the bread bowls by cutting off the tops and scooping out the insides.
- Ladle the soup into each bread bowl and garnish with chives and croutons.
Notes
Use room temperature butter for better incorporation into the soup. Quality ingredients significantly enhance the flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 75mg