Roasted Garlic and Shallot Potato Soup with Cheesy Croutons

Name: Roasted Garlic and Shallot Potato Soup with Cheesy Croutons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters (1/2-inch) cubed peeled baking potato (about 3/4 pound); 1 teaspoon freshly ground black pepper, divided; 85 grams 3/4 cup crumbled blue cheese; 8 inches 16 -thick) slices French bread baguette; 237 milliliters dry white wine; 710 milliliters fat-free, less-sodium chicken broth; 1 teaspoon chopped fresh thyme; 5 whole garlic heads, unpeeled; 237 milliliters 2% reduced-fat milk; 4 Tbsps olive oil, divided; 473 milliliters coarsely chopped onion; 2 Tbsps grated fresh Parmesan cheese; 1 teaspoons salt, divided; 340 grams 10 shallots, unpeeled (about

Roasted Garlic and Shallot Potato Soup with Cheesy Croutons might be just the soup you are searching for. One portion of this dish contains about 7g of protein, 10g of fat, and a total of 226 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. If you have baking potato, bread baguette, parmesan cheese, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 400

Equipment you will use

Oven

To prepare soup, remove white papery skins from garlic heads (do not peel or separate cloves); cut off tops, leaving root ends intact.

Ingredients you will need

Clove

Garlic

Soup

Place garlic in a shallow roasting pan.

Ingredients you will need

Garlic

Equipment you will use

Roasting Pan

Drizzle 1 tablespoon oil over garlic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover with foil.

Ingredients you will need

Garlic

Pepper

Salt

Cooking Oil

Equipment you will use

Aluminum Foil

Bake at 400 for 20 minutes.

Equipment you will use

Oven

Add shallots to pan.

Ingredients you will need

Shallot

Equipment you will use

Frying Pan

Drizzle 1 tablespoon oil over shallots; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and bake at 400 for 25 minutes or until tender and browned. Cool. Squeeze garlic to extract pulp; peel shallots. Discard skins. Set garlic pulp and shallots aside.

Ingredients you will need

Shallot

Extract

Garlic

Pepper

Salt

Cooking Oil

Equipment you will use

Oven

Heat 1 1/2 tablespoons oil in a Dutch oven over medium heat; add onion. Cover and cook 15 minutes or until lightly browned, stirring occasionally.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add garlic pulp, peeled shallots, and wine. Reduce heat; simmer, uncovered, 5 minutes.

Ingredients you will need

Shallot

Garlic

Wine

Stir in broth, potato, and thyme; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Cool slightly.

Ingredients you will need

Potato

Broth

Thyme

Place half of potato mixture in a blender; process until smooth.

Ingredients you will need

Potato

Equipment you will use

Blender

Pour pureed mixture into a large bowl. Repeat procedure with remaining potato mixture.

Ingredients you will need

Potato

Equipment you will use

Bowl

Return pureed mixture to pan; stir in milk, 3/4 teaspoon salt, and 1/2 teaspoon pepper into pureed mixture. Cook over medium heat 5 minutes or until thoroughly heated.

Ingredients you will need

Pepper

Milk