Roasted garlic-potato soup Recipe

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Roasted garlic-potato soup

Artist:	_	Yield:	7
Categories:	Roasted, Soups & Stews	Rating:	0
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Ingredients:

5		Garlic heads
2		Bacon slices, diced
1	cup	Diced onion
1	cup	Diced carrot
2	cl	Garlic, minced
6	cup	Diced baking potato, (2
		-pounds)
4	cup	Low-salt chicken broth
1/2	tsp	Salt
1/4	tsp	Pepper
1		Bay leaf
1	cup	2% low-fat milk
1/4	cup	Chopped fresh parsley

Procedures:

1	Recipe by: cooking light, may 1995, page 98 preparation time: 0:15 remove white papery skin from each garlic head (do not peel or separate cloves).
2	Wrap each head separately in aluminum foil.
3	Bake at 350 °F for 1 hour; let cool for 10 minutes.
4	Separate cloves, and squeeze to extract ?cup of garlic pulp; discard the skins.
5	Cook bacon in a large saucepan over medium-high heat until crisp.
6	Add onion, carrot, and minced garlic, and saute 5 minutes.
7	Add potato, broth, salt, pepper, and bay leaf; bring to a boil.
8	Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.
9	Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth.
10	Return puree to pan; stir in milk, and cook over low heat until thoroughly heated.
11	Remove from heat, and stir in chopped parsley.
12	Yield: 7 servings (serving size: 1 cup).