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Recipe

ROASTED ONION AND GARLIC SOUP

Serves 4

Ingredients

  • 3 large onions, sliced
    8 large garlic cloves, peeled
    2 teaspoons olive oil
    2 tablespoons olive oil
    5 cups vegetable broth
    3 fresh thyme sprigs or 1 1/2 teaspoons dried
    3/4 cup russet potato, peeled and diced
    croutons

Preparation

  • Preheat oven to 325 degrees. Mix onions, garlic cloves and 2 teaspoons olive oil in a baking pan.
    Roast until garlic and onions are tender, about 30 minutes for garlic. Cool. Squeeze garlic out of skin and mash.
    Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium heat. Add onions and sauté 10 minutes. Stir in garlic.
    Add 5 cups vegetable broth and thyme, bring to a boil. Reduce heat and simmer 15 minutes.
    Add diced potato and simmer until tender, about 15 minutes. Cool mixture slightly. Discard thyme sprigs.
    Puree soup in batches in a blender. Return soup to saucepan. Bring to simmer, thinning with more broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls, sprinkle with croutons and serve.
Print Recipe
on The World Cuisine
 
 

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