Potato and Roasted Garlic Soup

Description

Potato and Roasted Garlic Soup

Ingredients:

2 large heads garlic

4 large potatoes, peeled cubed

¼ cup Extra Virgin Olive Oil

6 cups defatted chicken stock

2 cups heavy whipping cream

½ cup sherry wine

1 tsp sea salt

1 tsp freshly ground fresh ground pepper

½ tsp fresh thyme

2 oz goat cheese

1 tsp chopped Italian parsley

8 toasted round French bread slices brushed with fresh garlic

Instructions:

Preheat oven to 350 degrees. Cut off tops of garlic and lay them in a roasting pan. Pour oil over all, season with salt and pepper. Roast garlic for 35 minutes until very soft. Remove from the oven and peel. Put peeled garlic and potatoes into soup pot. Over high heat deglaze pan with sherry and add to soup pot. Add stock, cream and thyme bring to boil, lower the heat and simmer one hour.

Put garlic and potatoes in a blender and puree.

Return vegetables to broth and boil 25 minutes to reduce. Season with salt, pepper. Using a rubber spatula, combine the goat cheese and parsley, spread on French bread.

Just before serving, heat the French bread in a 350 degree oven until the cheese has just begun to melt. Ladle hot soup into warm bowls and float a crouton on each one.

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