Roasted Garlic Soup With Rosemary Roasted Potatoes

Name: Roasted Garlic Soup With Rosemary Roasted Potatoes
Prep time: 1 h 9 min
Cook time: 1 h 9 min
Total time: 1 h 9 min
Yield: 2
Cuisine: Global
Ingredients: 946 milliliters chicken stock (vegetable stock will also work); 1 Tbsp fresh rosemary, chopped; 2 teaspoons fresh thyme, chopped; 118 milliliters Greek yogurt, milk, or half and half, or heavy cream; 2 servings lemon wedges, Parmesan cheese, and good olive oil for drizzling; 2 Tbsps olive oil; 2 Russet potatoes, cut into large bite-size chunks or 12 small new or purple potatoes, or a mixture; 2 servings salt and pepper; 15 garlic cloves, peeled but kept mostly whole; 2 mediums yellow onions, sliced into half rings

Roasted Garlic Soup With Rosemary Roasted Potatoes might be just the main course you are searching for. This recipe serves 2. Watching your figure? This gluten free and vegetarian recipe has 753 calories, 21g of protein, and 42g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 9 minutes. If you have lemon wedges, russet potatoes, thyme, and a few other ingredients on hand, you can make it. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert.