posted by Southern 09-14-98 5:51 PM
Roasted Garlic-Almond-Potato Soup
Submitted by : Annie Cifarelli, Ottawa, Ontario - Canada
5 whole heads of garlic
2 pounds potatoes, peeled and diced
1 large onion, chopped
1 tablespoon garlic, minced fresh or jarred
6 cups vegetable (or chicken) broth
1/2 cup almonds, slivered
Cooking spray or 1 teaspoon of olive oil
Preheat oven to 350 °F.
Cut tops off garlic bulbs and place on foil-covered cookie sheet.
Bake until soft, about 15 - 30 minutes.
As garlic is cooling, spread almonds on same cookie sheet and bake until fragrant (only a few minutes).
Next, sauté onion, minced fresh garlic (or from jar) in "Pam" type spray until translucent.
Add diced potatoes and "stir fry"; adding a teaspoon of olive oil, if needed. Add broth and simmer until potatoes are soft (approximately 20 minutes).
Peel roasted garlic and place with the almonds in a blender. Make a paste, adding some of the broth.
After the potatoes are soft, let soup cool a bit.
Use a slotted spoon to remove veggies to blender, too. Add broth, if needed. Return mixture to pot.