How to make it

  • Roast 8 heads of garlic: slice the tips off the garlic and arrange them in a small casserole pan. Douse liberally with extra virgin olive oil (1/4 cup). Add salt and pepper to taste. Roast at 350� F. for 40-45 minutes. Allow to cool, then squeeze the garlic from the skins either with your hands or with the back end of a chef's knife. Put in a bowl large enough to hold all of the ingredients. Set aside.
  • Meanwhile boil the 3 small red or white potatoes and the one medium russet potato. Cook until medium soft, but not mushy. Cut into 1/2 inch cubes when cool.
  • Prepare the 2 cups of the bechamel sauce as described on the package instructions.
  • Place the bechamel and the potatoes into the same bowl as the roasted garlic. Blend until smooth with a hand blender or food processor.
  • Add the chicken broth and blend again.
  • At this point the blended ingredients should be fairly thick. You may leave it this way and reheat it to serve or add 1/2 cup of water and blend again for 20-30 seconds before heating. Either way a thick soup will be attained, but the one without the water will be very thick. The consistency is up to you.
  • Serve hot garnished with chopped fresh sage leaves and chopped scallions, spring onion tops, or toasted bread or croutons. Salt and freshly ground pepper may be added as desired. Serves 3-4.

Reviews & Comments 5

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  • karlyn255 14 years ago
    high 5
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    " It was excellent "
    ravenseyes ate it and said...
    I have to give this a try - I have been looking for a "garlic soup" for a while thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    cheryilyn ate it and said...
    sounds wonderful
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Wonderful. Thanks Mystic.
    Was this review helpful? Yes Flag
    " It was excellent "
    robertg ate it and said...
    Sounds great,bookmarking so I won't loose it.Thanks...Bob
    Was this review helpful? Yes Flag

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