Roasted Garlic Soup - Rich and Creamy!

• 분량: 6 servings
• 활동 시간: 10 minutes
• 총 시간: 55 minutes

재료

3 heads garlic

1 tablespoon olive oil

1 tablespoon butter

1 large white onion

1 teaspoon EACH: sea salt and pepper

½ cup white wine (can sub stock)

1 tablespoon Italian seasoning

4 cups chicken stock (can sub vegetable stock)

2 medium russet potatoes (peeled and quartered)

½ cup cream

½ cup grated parmesan

Mini soup croutons

Minced parsley

Grated parmesan cheese

방향

roast garlic

Preheat your oven to 400 degrees Fahrenheit. Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil (see notes). Drizzle the tops with olive oil then close the foil around them to create 3 little packages. Place the garlic in a small baking dish and roast for 45 minutes, or until it is soft. Remove it from the oven and carefully open the packages so the garlic can cool.

saute onion

While the garlic is roasting, begin the soup. Melt the butter in a medium-sized soup pot over medium-high heat. Add the onion, salt, and pepper and saute until the onion is translucent - about 3 minutes.

deglaze pan

Add the white wine and Italian seasoning and simmer for 1 minute. Add the chicken stock and potatoes to the pot. Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 15 minutes, or until the potatoes are soft.

simmer soup

Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.

blend soup

Use an immersion blender (or regular blender - see notes) to blend the soup until it's super creamy. Stir in the cream and parmesan and season to taste with salt and pepper.

serve

Serve the soup with a handful of mini soup croutons, some minced parsley, a little grated parmesan cheese.

영양 정보

• 1회 제공량: 1 serving = 1 ½ cups
• 칼로리: 305 kcal
• 지방 전체: 16 g
• 포화 지방: 8 g
• 불포화 지방: 7 g
• 트랜스 지방: 1 g
• 콜레스테롤: 44 mg
• 나트륨: 776 mg
• 탄수화물 전체: 27 g
• 식이섬유: 2 g
• 총 당류: 4 g
• 단백질: 10 g