Spring Garlic and Potato Soup

Name: Spring Garlic and Potato Soup
Yield: Serves 6 to 8
Ingredients: 6 to 7 cups Chicken Stock; ½ cup heavy cream if needed; 5 cups sliced peeled russet potatoes; 1½ cups thinly sliced onions; Several sprigs fresh thyme; 4 tablespoons unsalted butter; ½ teaspoon freshly ground pepper, plus additional for the garlic; 1 teaspoon salt, plus additional for the garlic; 2 medium or 3 small heads garlic (about 20 cloves); ¼ cup (or as needed) olive oil

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Roasting the garlic takes away its sharpness and adds a mellow and deep flavor to the soup. If the potatoes are a little starchy, you may want to add a little cream. It will thin the soup and break up the stickiness.

Ingredients

2 medium or 3 small heads garlic (about 20 cloves)
¼ cup

Gluten-free
Soup
Spring

Method

Preheat the oven to 300°F. Cut the top off each head of garlic, exposing just a tiny bit of each clove, and place the heads in a baking pan. Drizzle with olive oil, sprinkle with salt and pepper, and add the thyme to the pan. Cover with foil and