Roasted Garlic Potato Soup With Smoked Salmon
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
43
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Onion (diced)4 cups
Chicken Stock1 tsp
Dried Rosemary (ground)1 tsp
Ground Thyme3 cup
Heavy Cream1
SaltDirections:
1
Preheat an oven to 375 degrees F (190 degrees C)
2
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
3
You may need to trim individual cloves along the sides of the head
4
Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil
5
Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes
6
Remove roasted garlic from oven, open foil and allow to cool slightly
7
When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed
8
Squeeze both halves to release the roasted cloves into a medium bowl
9
While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan
10
Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes
11
Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme
12
Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes
13
Remove about 1/2 of the potatoes from the pot and reserve
14
Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full
15
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
16
Puree the soup, in batches, until smooth
17
Pour into a clean pot
18
Alternately, you can use a stick blender and puree the soup right in the cooking pot
19
Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer
20
Serve, hot, with a sprinkle of green onion