Description
Savory and hearty, this soup will make you crave for more!
Ingredients
- 1 whole head garlic
- 2 tablespoons olive oil
- ¼ cup diced onion
- 1 carrot, finely chopped
- 4 cups chicken stock
- 4 large new potatoes, cut into 1/2 inch cubes
- ½ teaspoon ground dried rosemary
- ¼ teaspoon ground thyme
- ¾ cup heavy cream
- ½ cup smoked salmon, torn or cut into bite-size pieces
- salt and pepper to taste
- 1 green onion, thinly sliced
Instructions
- Preheat an oven to 375 degrees F (190 degrees C).
- Cut off the top of the head of garlic to expose the cloves
- trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil
- then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned
- about 25 minutes.
- Remove roasted garlic from oven
- open foil and allow to cool slightly. When the garlic is cool enough to handle
- cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
- While the garlic is roasting
- heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook
- stirring
- until soft
- about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes
- rosemary
- and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender
- about 20 minutes.
- Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup
- filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel
- and carefully start the blender
- using a few quick pulses to get the contents moving before letting it run. Puree the soup
- in batches
- until smooth. Pour into a clean pot. Alternately
- you can use a stick blender and puree the soup right in the cooking pot.
- Stir the reserved potato cubes
- heavy cream
- and smoked salmon into the pureed soup and bring to a simmer. Serve
- hot
- with a sprinkle of green onion.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 5