Roasted Garlic Soup with Blood Red Tomato Salsa
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 218 |
| pro | 9 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 28 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 13 |
| vit A | 2 |
| vit C | 32 |
| folate | 11 |
This garlicky, silky smooth soup will be sure to ward off vampires.
Ingredients
- 2 tbsp extra-virgin olive oil
- 50 cloves garlic, peeled (about 4 heads)
- 1 large onion, chopped
- 1 tsp dried thyme
- 3/4 tsp salt
- 3/4 tsp pepper
- 10 cups chicken stock
- 4 cups cubed, peeled potatoes
- 1 cup dry white wine or chicken stock
- Blood Red Tomato Salsa
- 2 tomatoes, peeled, seeded and diced
- 2 green onions, thinly sliced
- 2 tbsp chopped fresh parsley
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
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.
- Keywords : Soup; Make-Ahead; Food Processor; Garlic; Tomatoes; Stock; Vegetarian; Simmer; Potatoes; Halloween;
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