Roasted Garlic Soup

This soup recipe showed up one of my favorite food blogs and looked too good to pass up. I imagine this soup would be best served in a bread bowl, as the author recommends, but Brit and I didn’t have easy access to any. Either way, the soup is delicious and I’d highly recommend making this. The smell and taste of the roast garlic and shallots are fantastic and I’d love to incorporate them into more dishes.

Roasted Garlic Soup

(originally posted on the Macheesmo food blog)

serves 4

2 heads of garlic

2 shallots

Olive oil

1.5 lbs potatoes, cubed

1 quart vegetable stock

2 cups water

½ cup parmesan cheese

1 tbsp lemon juice

Salt and pepper

Preheat the oven to 400 F. Slice off the top of the heads of garlic and shallots. Place them all into some foil, drizzle a little bit of olive oil on top, sprinkle some kosher salt, and place the wrapped package into the oven. Roast for 40 min, remove from the oven, and set aside until they are cool.

Pop the garlic cloves and shallots out of their skin. Place them in a large pot with the cubed potatoes, stock, and water. Bring to a boil and simmer for 20 minutes, or until the potatoes are tender. Use a blender (an immersion blender would be best) to puree the soup. Mix in the lemon juice and parmesan cheese and season with salt and pepper. A ¼ cup of cream can be optionally added at this point.