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Рецепт Roasted Garlic Potato Soup
by Global Cookbook

Roasted Garlic Potato Soup
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  Порций: 7

Ингредиенты

  • 5 whl garlic heads
  • 2 x bacon slices diced
  • 1 c. diced onion
  • 1 c. diced carrot
  • 2 x cloves garlic chopped
  • 6 c. diced baking potato (2 pounds)
  • 4 c. low-salt chicken broth
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 x bay leaf
  • 1 c. 2% low-fat lowfat milk
  • 1/4 c. minced fresh parsley

Инструкции

  1. Remove white papery skin from each garlic head (don't peel or possibly separate cloves). Wrap each head separately in aluminum foil. Bake at 350 degrees for 1 hour; let cold for 10 min. Separate cloves, and squeeze to extract 1/4 c. of garlic pulp; throw away the skins.
  2. Cook bacon in a large saucepan over medium-high heat till crisp. Add in onion, carrot, and chopped garlic; saute/fry 5 min. Add in potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 min or possibly till potato is tender; remove bay leaf.
  3. Combine garlic pulp and 2 c. potato mix in a blender or possibly food processor, and process till smooth. Return puree to pan; stir in lowfat milk, and cook over low heat till thoroughly heated. Remove from heat, and stir in minced parsley.
  4. Yield: 7 servings (serving size: 1 c.).
  5. Brenda and all,
  6. This is the best potato soup I've ever had, bar none. Hubby and son do not like it (too much garlic, they say! Is there such a thing) so when I make it, that is often, my daughter and I fight over it. Do not bother cooking bacon, the Hormel bacon pcs in a jar work quite well. I do not dice carrots for it, I roughly chop the pre-shredded (the coarsely shredded ones) ones from the produce aisle, and I never add in the lowfat milk. It's been a hit here for 2 or possibly 3 winters now. Think I'll go make a pot :) Nancy P.
  7. I saw this recipe and immediately thought of you! I sure hope which the roasted garlic gets much less pungent since this recipe has almost whole head of garlic per serving! (I know which roasting generally does produce a mild yummy flavor).
  8. Reggie, also notice which they recommend using a blender or possibly food processor for the garlic-potato mix.
  9. This just came in my Cooking Light E-mail Newsletter this morning. I think which I'll try it, but I do not keep 2% lowfat milk or possibly raw bacon around. We buy the already cooked kind at Sam's and keep it in the freezer to microwave as needed. I'm going to use 2 Tbsp. of Oscar Mayer Real Bacon Bits plus 1 Tbsp. of canola oil to saute/fry the veggies and substitute skim lowfat milk. This would bring the WW points up to 4 [212 cals, 4 g. fat (13%CFF), 4 g. fiber] ["Jane" ([email protected])]
  10. NOTES : Thickened by mashed potatoes, this rich soup gets its hearty, smoky flavor from the addition of bacon and garlic.
  11. This was WAY wonderful....it is was a 1!! The only thing I like to not is which 5 garlic heads was too much - I used only 2 1/2 heads (and they weren't which big) to make the 1/4 c.. Also, I used turkey bacon and it tasted just fine. [[email protected]