Zuppa Cremosa di Aglio Arrostite

(Creamy Roasted Garlic Soup)


8 Lg. Garlic Heads
3 Sm. Potatoes - red or white
1 Med. Potato - Russet
2 Cups Béchamel Sauce [Click here for recipe]
1 Can Chicken broth - Swanson's is good
1 Bunch Scallions - fresh
1 Bunch Sage leaves - fresh
Q.B.    Salt and Pepper


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 350 degrees 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 cubes when cool. 

Make 2 cups of the microwave béchamel sauce as described in the provided link.

Put the béchamel and the 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 a food processor.   Add the can of chicken broth 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 of water and blend again for 20-30 seconds before heating. Either way a thick soup will be attained, but the one without the water will be very thick -- similar to a New England clam chowder. The consistency 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.

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