Massive apologies for the large gap between posts. I went on vacation and severely neglected my blog along with much else in life. It was great, but now I’m back to tell you how much I love fall. I love it, I do. Favorite season of the whole darn year. And even though it was a sticky 90 degrees today by the weekend it will be in the 50’s at night and you will want soup, mark my words.
It definitely felt like fall at the farmer’s market this past weekend. I wore jeans for the first time in ages and it was kind of gray and windy and I got there early enough to avoid crowds and really take my time perusing the seasonal wares. Since it was feeling so much like fall I decided to pick up some standard soup ingredients: potatoes, onions, garlic. Done and done and done.
I made a beautiful soup by roasting the garlic and shallots and then sticking them in a pot with some potatoes, wine, broth, and a little fresh rosemary. My apartment smelled amazing and the resulting soup was rich, creamy, and filling in a nice, not overly-stuffed way. With a little fancy “ancient grain” bread I picked up at Whole Foods it fed me well all weekend. And now hopefully it will feed you well some weekend this season!
Roasted Garlic and Shallot Potato Soup (adapted from recipe found at www.cookinglight.com)
- 5 whole garlic heads, unpeeled
- 3 ½ tablespoons olive oil, divided
- 1 ¼ teaspoons salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 10 shallots, unpeeled (about ¾ pound)
- 2 cups coarsely chopped onion
- 1 cup white wine
- 3 cups chicken or vegetable broth
- 2 cups cubed peeled baking potato (about ¾ pound); I used 2 cups unpeeled fingerling potatoes cubed and it worked just fine
- 1 teaspoon chopped fresh rosemary (can substitute with thyme if you prefer)
- 1 cup 2% milk
Preheat oven to 400 degrees F.
Remove white papery skins from garlic heads (do not peel or separate cloves), cut off tops, leaving root ends intact. Place garlic in a shallow roasting pan. Drizzle 1 tablespoon oil over garlic, sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Cover with foil. Bake at 400 for 20 minutes. Add shallots to pan. Drizzle 1 tablespoon oil over shallots, sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Cover and bake for 25 minutes or until tender and browned. Cool. Squeeze garlic to extract pulp; peel shallots. Discard skins. Set garlic pulp and shallots aside.
Heat 1 ½ tablespoons oil in a Dutch oven over medium heat; add onion. Cover and cook 15 minutes or until lightly browned, stirring occasionally. Add garlic pulp, peeled shallots, and wine. Reduce heat; simmer, uncovered, 5 minutes.
Stir in broth, potato, and rosemary (or thyme); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Cool slightly. If you have an immersion blender use in Dutch oven until soup is smooth, if you do not own an immersion blender place half of potato mixture in a blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining potato mixture. If you used a blender return pureed mixture to pan.
Stir in milk, ¾ teaspoon salt, and ½ teaspoon pepper into pureed mixture. Cook over medium heat 5 minutes or until thoroughly heated.