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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: On a flat surface, smash garlic heads, root ends up, with the palm of
the hand to break up cloves, leaving peels intact. Put garlic on a
sheet of foil and drizzle with 1 tbsp oil. Sprinkle garlic with salt
and pepper to taste and wrap tightly in foil. Bake garlic in the
middle of the oven at 400 F for 40 minutes or until very tender.
Unwrap garlic carefully and let stand until cool enough to handle. In
a bowl, squeeze roasted garlic out of cloves by squeezing one end,
discarding the skin.
In a kettle, cook onions in remaining tablespoon of oil over moderate
heat until softened. Peel and cut potatoes into 1/2-inch pieces and
add to kettle with water. Bring water to a simmer and cook potatoes,
covered, stirring occasionally, until very tender, about 20 minutes.
Transfer half of potatoes with cooking liquid to a bowl and in a
blender, in batches, puree with garlic until smooth. Transfer
mixture as pureed back to kettle, stirring, and season soup with salt
and pepper.
Pour soup into serving bowls; garnish each with 1/2 tbs scallion
puree. Serve with crusty bread.
Scallion pur?e:
In a saucepan heat 1/4 cup oil over moderate heat and cook scallions
just until tender and bright green in color (do not let brown.) In a
blender, pur?e scallion mixture with the remaining 1/4 cup oil until
smooth. Season pur?e with salt and pepper and let cool. Makes about
3/4 cup.
MM by Dave Sacerdote
Ingredients:
2 large; unpeeled heads garlic
2 Tablespoon(s) olive oil
2 medium; chopped onions
4 Pound(s) (yellow-fleshed like Yukon Gold potatoes
8 ice cubes
2 Cup(s) chopped scallion greens |
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