Potato Soup With Caramelized Shallots
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
49
Sourness
41
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
8 tbsps
Extra-Virgin Olive Oil2 cups
Leek (chopped)2 cups
Onion (chopped)1 cup
Celery (chopped)4 tsps
Ground Coriander8 cups
Vegetable Stock (or more)Directions:
1
Preheat oven to 350°F
2
Rub garlic heads with 1 tablespoon oil
3
Place in small baking dish; cover with foil
4
Bake until garlic is tender, about 1 hour
5
Cut tops off garlic; squeeze out roasted garlic and reserve
6
Heat 4 tablespoons oil in heavy large pot over medium-low heat
7
Add leeks, onions and celery; sauté until tender but not brown, about 20 minutes
8
Add coriander; stir 2 minutes
9
Add potatoes; stir 2 minutes
10
Add roasted garlic and 8 cups stock; bring to boil
11
Reduce heat; simmer until potatoes are very tender, about 20 minutes
12
Cool slightly
13
Working in batches, puree soup in blender
14
(Can be made 1 day ahead
15
Cool slightly
16
Chill, then cover
17
) Heat 3 tablespoons oil in large skillet over medium heat
18
Add shallots; sauté until deep golden, about 15 minutes
19
Bring soup to simmer in heavy large pot
20
Thin with more stock, if desired
21
Season with salt and pepper
22
Ladle into bowls
23
Top with caramelized shallots
24
Preheat oven to 350°F
25
Rub garlic heads with 1 tablespoon oil
26
Place in small baking dish; cover with foil
27
Bake until garlic is tender, about 1 hour
28
Cut tops off garlic; squeeze out roasted garlic and reserve
29
Heat 4 tablespoons oil in heavy large pot over medium-low heat
30
Add leeks, onions and celery; sauté until tender but not brown, about 20 minutes
31
Add coriander; stir 2 minutes
32
Add potatoes; stir 2 minutes
33
Add roasted garlic and 8 cups stock; bring to boil
34
Reduce heat; simmer until potatoes are very tender, about 20 minutes
35
Cool slightly
36
Working in batches, puree soup in blender
37
(Can be made 1 day ahead
38
Cool slightly
39
Chill, then cover
40
) Heat 3 tablespoons oil in large skillet over medium heat
41
Add shallots; sauté until deep golden, about 15 minutes
42
Bring soup to simmer in heavy large pot
43
Thin with more stock, if desired
44
Season with salt and pepper
45
Ladle into bowls
46
Top with caramelized shallots