REC - Creamy Roasted Garlic Soup - RFC Cookbook page 18

rec.food.cooking - cookbook - page 18
Soups, Salads & Vegetables

Creamy Roasted Garlic Soup (Zuppa Cremosa di Aglio Arrostite)

8 large garlic heads
3 small potatoes - red or white
1 medium potato - russet
2 cups (480 ml) bechamel sauce
1 can (about 480 ml) chicken broth - Swanson is good
1 bunch bunch scallions - fresh
1 bunch sage leaves - fresh Q.B. (see note)
salt and pepper

Bechamel sauce - Microwave version:
2 tablespoons butter or margarine
2 tablespoons flour - all purpose, unbleached
1 cup (240 ml) chicken stock (a vegetable stock or water me be used if
desired)
1 cup (240 ml) milk - 2%

Roast 8 heads of garlic. This is easiest done as follows: Slice the
tips off the garlic and arrange them in a small casserole pan. Douse
liberally with olive oil - about a quarter of a cup. Add salt and
pepper to taste. Roast at 350F (175C) for 40-45 minutes. Allow to
cool, then squeeze the garlic from the skins either with your hands or
with the back end of a chef's knife. Put in a bowl large enough to
hold all of the ingredients. Set aside.

Meanwhile, boil the 3 small red or white potatoes and the one medium
russet potato. Cook until medium soft, but not mushy. Cut into 1/2
inch (1.3 cm) cubes when cool.

Make 2 cups (480 ml) of the microwave bechamel sauce. Add the two
tablespoons of butter or margarine to a microwave-safe glass bowl.
Cover with a paper towel, and microwave on high for two minutes. Add
two tablespoons of flour, mix well and try to get as smooth as
possible, then heat, covered, on high in the microwave for 1-1/2
minutes.

Add 1/2 cup (120 ml) of chicken stock and 1/2 cup (120 ml) of 2% milk.
Stir to break up lumps and microwave on high for 2 minutes. Check
after two minutes to see if it needs to be stirred. If so, stir and
microwave for another 2 minutes.

Add another half cup (120 ml) of milk and heat on high for 3 - 4
minutes. During this time check to see that the sauce is not
overflowing the bowl. If it is, reduce the power to 70% and continue.
After this time the bechamel should be about as thick as heavy cream.
If too thick, adjust with chicken broth and cook until creamy, usually
about 2 - 3 minutes. If too thin, cook for another 4 minutes. If still
too thin, add a tablespoon of flour dissolved in 1/3 cup (80 ml) of
chicken stock. Cook another 4 minutes until creamy.

At this point the bechamel can be seasoned in a number of ways. Add
salt to taste, and 1/8 teaspoon of black pepper. Alternatively, add
1/4 teaspoon of ground nutmeg and 1/8 teaspoon of white pepper.
(Careful, the white pepper has a strong flavor). Depending upon the
recipe, chopped garlic or chopped onions can be added during the last
3 minutes of cooking. Cover the bechamel and set aside. If it thickens
too much, add milk, water or chicken stock until it is the consistency
of a heavy cream.

Put the bechamel and potatoes into the same bowl as the roasted
garlic. Blend until smooth with a hand blender. If no hand blender is
available, use a bench blender or food processor. Add the can of
chickenbroth and blend again. At this point the blended ingredients
should be fairly thick.

You may leave it this way and reheat it to serve or add 1/2 cup (120
ml) of water and blend again for 20 - 30 seconds before heating.
Either way a thick soup will be attained, but the one without water
will be very thick - similar to New England clam chowder. The
consistancy is up to you.

Serve hot garnished with chopped fresh sage leaves and chopped
scallions or spring onion tops. Salt and freshly ground pepper may be
added as desired.

Note: The notation Q.B. means "Quanta Basta," or "as much as you
desire or is necessary."

Source: Jerry De Angelis - California, USA