Garlic And Potato Soup
Ingredients
- 4 heads fresh garlic
- 1/4 cup olive oil
- 1 leek, white and tender green parts only, washed and sliced
- 2 ribs celery, sliced
- 1 cup dry white wine
- 1 gallon chicken stock
- 1 large potato, peeled and cut into large cubes.
- 1 cup half-and-half
- 5 sprigs fresh thyme leaves
- 2 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. Tabasco
- 1 tsp. extra virgin olive oil
- 2 cloves garlic, sliced very thin, for garnish
Instructions
- 1
Cut the garlic heads across, about a quarter of the way down from the top of the cloves. Remove the outer skin. Spoon 4 tsp. of the olive oil on four puddles on a clean (preferably stainless steel) pan. Put the pan in the oven and bake for an hour and fifteen minutes. Remove, cool, and peel all the garlic.
- 2
Move the pan to a medium-hot burner on the stove. Add the remaining olive oil, leeks, celery, and the garlic. Cook until everything is soft. Add the wine and bring it to a boil for about a minute.
- 3
Add the chicken stock and the potatoes, and bring to a boil. Reduce to a simmer and cook for about an hour and 15 minutes.
- 4
Strain the soup and puree the solids in a food processor, along with enough broth to makes it smooth. Strain the puree through a medium sieve back into the soup. Return to a simmer. Add the whipping cream, thyme, salt, pepper and Tabasco.
- 5
Right before you're ready to serve, heat the extra virgin olive oil in a skillet over high heat. Add the the slivers of garlic and sizzle them until browned around the edges.
- 6
Right before you're ready to serve, heat the extra virgin olive oil in a skillet over high heat. Add the the slivers of garlic and sizzle them until browned around the edges.
- 7
Ladle the soup into bowls and garnish with the toasted garlic slivers.