This garlicky, silky smooth soup will be sure to ward off vampires.
- Portion size 8 servings
- 2 tablespoons extra-virgin olive oil
- 50 cloves garlic peeled (about 4 heads)
- 1 onion chopped
- 1 teaspoon dried thyme
- 3/4 teaspoons salt
- 3/4 teaspoons pepper
- 10 cups chicken stock
- 4 cups cubed, peeled potatoes
- 1 cup dry white wine
- 1 cup chicken stock
Blood Red Tomato Salsa:
- 2 tomatoes peeled, seeded and diced
- 2 green onions thinly sliced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
In large saucepan, heat oil over medium-low heat; add garlic. Cover and cook, stirring occasionally, until garlic is softened, about 20 minutes.
Add chopped onion, thyme, salt and pepper. Cook, stirring occasionally, until onion is softened, about 3 minutes.
Add chicken stock, potatoes and wine; bring to boil over high heat. Reduce heat; cover and simmer until potatoes are tender, about 35 minutes.
In food processor or blender, pur?soup in batches. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 2 days.) Return to pan; heat until steaming.
Blood Red Tomato Salsa: Meanwhile, in bowl, gently toss together tomatoes, green onions, parsley, oil, lemon juice, salt and pepper. (Make-ahead: Cover and let stand for up to 2 hours. Drain off excess juices before serving.)
Serve soup topped with salsa.
Nutritional facts <b>Per serving:</b> about
- Sodium 1272 mg
- Protein 9 g
- Calories 218.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 28 g
- Iron 13.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 2.0
- Vitamin C 32.0