Roasted Garlic Soup
Calico, Rhineback, NY
Whenever Anthony and Leslie Balassone of Calico Restaurant serve this soothing soup, it meets rave reviews.
- 2 heads garlic
- Olive oil, as needed
- 1 large onion, diced
- 2 pounds baking potatoes, medium sized
- 1 quart chicken stock
- 1 teaspoon thyme
- 1 teaspoon black pepper
- Salt to taste
- 6 tablespoons heavy cream
- Croutons to garnish
- Thyme leaves to garnish
To roast the garlic, begin by preheating the oven to 300ºF. Generously coat the garlic with the olive oil. Roast the garlic in a heat-resistant pan such as a cast-iron skillet until the pulp is soft, about 1 1/2 hours. Remove the pulp and reserve.
Sauté the onions in a small amount of olive oil until they are soft. Add the reserved garlic and sauté 2 to 3 minutes. Reserve.
Wash, but do not peel, the potatoes. Cut them into a medium (1/3-inch) dice, and add to the pot. Add the chicken stock, thyme, black pepper, and the garlic and onion mixture. Bring to a boil and reduce the heat to a simmer. Simmer until the potatoes are very tender.
Purée the contents of the pot in a blender in batches and strain to make it smooth.
When ready to serve, bring the soup to a boil. Add the cream, and season with salt and pepper. Garnish the soup with croutons and thyme leaves.