ra_mom
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 Fri, Jan 07 2011, 8:34 am
Roasted Garlic & Potato Soup - KBD
8 med red potatoes, 4 peeled
2 med onions, coarsely chopped
1-1/2 tsp dried rosemary OR 3 tsp fresh snipped rosemary (3 stems)
2 Tbsp olive oil
2 garlic heads
5 cups chicken or vegetable stock, divided
2 Tbsp flour
1/2 tsp black pepper
2 cups soy milk, nondairy creamer or light cream
Cut the potatoes, both peeled and non-peeled, into cubes no larger than 1-inch thick.
Place potatoes on large baking pan. Sprinkle with onions and rosemary. Drizzle with olive oil.
Peel the dry outer leaves away from the heads of garlic. Hold the head on its side and cut a slice off the top, exposing the cloves. Wrap each head in foil. Place on top of the potatoes, cut side up.
COver and bake for 50-60 minutes in oven preheated to 400 until garlic is soft and potatoes are tender when pierced with a fork. Set aside and cool slightly.
Squeeze the garlic from the cloves into the container of a blender or food processor. Add potatoes, onion, 4 cups stock, flour and pepper. Process until smooth. You may need to do this in batches.
Pour the mixture into a large pot. Andd remaining 1 cup stock. Cover over low-medium flame until heated through. Add the soy milk or cream. Simmer 5 minutes. Season with salt and black pepper.
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