Creamy Garlic Soup
This garlic soup gets its luxurious texture from a combination of creamy Yukon gold potatoes and heavy cream, but its amazing layers of flavor come from pungent fresh garlic and sweet roasted garlic. Then go the extra mile and top the soup with Roasted Garlic & Walnut Crostini.
Preheat oven to 350°. Halve garlic bulb horizontally, then lightly drizzle cut sides with olive oil. Tightly wrap garlic, cut sides up, in foil. Roast garlic until tender, 30-40 minutes. Let garlic cool, then squeeze the cloves from the skins.
Mince garlic in a food processor.
Melt butter in a pot over medium heat, add minced garlic, nutmeg, and pepper and sweat until garlic softens, 3 minutes.
Add vermouth and reduce by half, 5 minutes. Add broth, potatoes, bay leaves, roasted garlic, and thyme to pot and simmer until potatoes are very tender, 15 minutes. Discard bay leaves and thyme. Purée soup, in batches, in a blender until smooth.
Strain soup through a fine-mesh sieve; discard pulp. Return soup to pot over low heat.
Whisk in cream and heat soup through; season with salt.
Cooking the potatoes until very tender ensures the soup will have the best body and creamiest texture.
For silky smooth soup, strain it through a fine-mesh sieve and press with a spatula to remove any fibrous bits.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 65mg 21%
Sodium 184mg 7%
Carbs 20g 6%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.