Don’t let the name of this soup fool you. Roasting the garlic removes that strong, garlicky taste and smell. After roasting, you have a sweet, soft and earthy garlic. Absolutely delicious. We first had a version of this at the Castle Ranch Steakhouse in Boise. I think Robin has done an awesome job in duplicating the soup. Give it a try and let us know what you think. And, living in Idaho, potatoes are used for the thickening agent. We have a dicer that makes this easy to prep. The photo to the left is the final soup. Left-Click to see a larger view.
Source: Robin Young, Boise, Idaho
2½ heads of Garlic – about 24 cloves, unpeeled
2 c Vegetable Broth
5 to 6 c of finely diced Peeled Potatoes, about a 1/4 “ dice
1 pt Chicken Broth
Cook the garlic cloves in the vegetable broth until tender. Strain to cool. Reserve the broth, Peel the garlic skins – they will pop off easily.
Combine all liquids, garlic and potatoes in a large soup pot. Cook over medium heat about one hour until potatoes are tender
Blend the ingredients with a hand immersion blender until smooth. Add about 1 cup heavy cream if you want a richer soup.
Gluten free and Lactose free if you do not use cream. Serve warm with Balsamic vinegar reduction and chopped chives. We used Trader Joe’s Balsamic Vinegar of Modena, aged 12 months and 6% acidity that was not reduced. Use a teaspoon and drizzle the balsamic on top of the soup. Do not stir. See the photo above.
Excellent with aged Chardonnay. We do love this soup. Enjoy.