Purple Potato Vichyssoise With Roasted Garlic
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
53
Sourness
34
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Olive Oil1 tbsp
Butter3 cup
White Wine (dry)6 cups
Vegetable Broth1 tsp
Salt1 tsp
White Pepper3 cups
Whole MilkDirections:
1
Preheat the oven to 350 degrees F
2
Cut off the top 1/4 of the pointy end of the garlic bulb so that all of the cloves are exposed
3
Drizzle with olive oil, wrap in aluminum foil and bake for about 1 hour, or until the top is browned and the individual cloves are soft throughout
4
Let cool
5
Melt the butter in a soup pot over medium-high heat
6
Add the leek and onion and stir for about 5 minutes, or until they are translucent but not yet brown
7
Add the wine and cook for 2 more minutes
8
Add the potatoes and stock
9
Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes
10
(Adjust heat as required to simmer
11
) Add the salt, pepper, and sage
12
Let the soup cool
13
Extract the individual garlic cloves (squish them all out by applying pressure to the bottom of the bulb, or remove them individually with an escargot fork)
14
Add them to the stockpot
15
If using fresh sage, remove sprigs, then puree the soup in a blender or food processor
16
Refrigerate for a minimum of 1 hour
17
Just before serving, add 1 part milk for every 3 parts soup, and blend in a blender for 15 seconds to aerate
18
Serve cold in chilled bowls