LOCATION: Recipes >> Soups >> Cream Garlic 03
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Cream Garlic 03
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Cream of Roasted Garlic Soup
Yield: 4 servings
2 heads fresh garlic
olive oil
1/2 c finely chopped onion
2 tb unsalted butter
1 1/2 c buttermilk
1/2 c cream
2 small potatoes, baked, skins removed
2 tb Cognac
1/8 ts fresh dill
Salt to taste
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 additional
buttermilk. Serve immediately. Makes 4 servings.
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