Roasted Garlic Potato Soup with Smoked Salmon

Name: Roasted Garlic Potato Soup with Smoked Salmon
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 5
Cuisine: Global
Ingredients: 1 carrot, finely chopped; 946 milliliters chicken stock; 1 green onion, thinly sliced; 1 teaspoons ground dried rosemary; 0 teaspoons ground thyme; 177 milliliters heavy cream; 4 larges new potatoes, cut into 1/2 inch cubes; 2 Tbsps olive oil; 59 milliliters diced onion; 5 servings salt and pepper to taste; 118 milliliters smoked salmon, torn or cut into bite-size pieces; 1 head whole head garlic

Roasted Garlic Potato Soup with Smoked Salmon might be a good recipe to expand your soup recipe box. This gluten free and pescatarian recipe serves 5. One serving contains 321 calories, 10g of protein, and 22g of fat. If you have carrot, onion, green onion, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Preheat an oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head.

Ingredients you will need

Clove

Garlic

Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil.

Ingredients you will need

Olive Oil

Clove

Equipment you will use

Aluminum Foil

Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.

Ingredients you will need

Clove

Equipment you will use

Oven

Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.

Ingredients you will need

Roasted Garlic

Clove

Garlic

Equipment you will use

Bowl

Aluminum Foil

Oven

While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes.

Ingredients you will need

Olive Oil

Carrot

Garlic

Onion

Equipment you will use

Sauce Pan

Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.

Ingredients you will need

Chicken Stock

Potato

Rosemary

Thyme

Soup

Equipment you will use

Sauce Pan

Remove about 1/2 of the potatoes from the pot and reserve.

Ingredients you will need

Potato

Equipment you will use

Pot

Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth.

Ingredients you will need

Roasted Garlic

Clove

Soup

Equipment you will use

Kitchen Towels