Cream of roasted garlic soup

4 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
2 mediums Heads fresh garlic
Olive oil
½ cup Finely chopped onion
2 tablespoons Unsalted butter
1½ cup Buttermilk
½ cup Cream
1 To 2 small potatoes, baked, skins removed
2 tablespoons Cognac
⅛ teaspoon Fresh dill
Salt to taste
Sourdough French bread cubes *

Directions

* several days old, sauteed in butter and garlic Finalist in 1986 Recipe Contest: PATTY FILICE, Gilroy, CA Some of the best garlic recipes come right from Gilroy. Here's one-a rich, filling soup that would go well with a light seafood or poultry entree.

Place garlic heads on cookie sheet, sprinkle with olive oil and bake in 350-degree oven for 1 hour. Let cool. Cut off end of each clove and squeeze out contents. (Garlic will be soft and creamy.) Set aside. Saute chopped onion in butter until softened. Add buttermilk and cream and simmer for 5 minutes. Pour mixture into a food processor. Rice potato and add with garlic to onion and buttermilk mixture. Puree until smooth. Return mixture to saute pan. Add cognac, dill and salt. Heat thoroughly. If soup is too thin, add additional potato. If soup is too thick, add addi- tional buttermilk. Serve immediately, garnished with additional dill and croutons. Makes 4 servings.

From "The Complete Garlic Lovers' Cookbook", compiled by The Gilroy Garlic Festival Association, Celestial Arts, Berkeley, 1987. ISBN 0-89087-503-0

Posted by Stephen Ceideburg

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