Uber Allium Soup
From jo_jo_ba 13 years ago
- 100 minutes to make
- Serves 4
No shortage of garlic or onion in this bowl of goodness! Low in calories and fat, but you'd never know it based on it's luxurious texture.
Ingredients
- 40 cloves garlic, peeled but left whole shopping list
- 1 medium Yukon Gold potato (6 oz or so), unpeeled & cut into chunks shopping list
- 1 large Vidalia onion, cut into wedges shopping list
- 1/2 tbsp kosher salt shopping list
- 1 tbsp black pepper shopping list
- 1/2 cup water, divided shopping list
- 3 tbsp white wine shopping list
- 2 1/2 cups vegetable broth shopping list
- 1/3 cup water shopping list
- 1/2 tsp lemon juice shopping list
How to make it
- Preheat oven to 400F.
- In a Dutch oven or small, covered casserole, toss together garlic, potato, onion, salt, pepper and 1/4 cup water.
- Cover and roast 35 minutes, then add remaining 1/4 cup water. Stir and re-cover, roast 30 minutes longer.
- Transfer pot to stovetop over medium-high heat. Add wine and cook briskly, stirring well to dislodge browned bits from the bottom of the pot.
- Add broth and 1/3 cup water, bring to a boil.
- Reduce heat and simmer 10 minutes, then remove from heat.
- Puree soup using an immersion blender (or in batches with a standard blender), stir in lemon juice and re-heat gently before adjusting the seasoning and serving.
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