1637 SHORT LINE DR. PARK CITY, UT 84060
PHONE: 435-649-8181
Puree of Roast Garlic Soup
- 2 Cups whole peeled clove garlic; roasted
- 2 ea. yellow onion-rough cut
- 4 ea. celery-rough cut
- 2 ea. leeks-rough cut
- 2 ea. Potatoes-rough cut
- ground white pepper
- white wine vinegar
- white wine
- Chicken stock
- pinch thyme
- 2 ea. bay leaves
- salt
- lemon juice
Roast garlic until golden brown in sauté pan for approx. 20 min. (start garlic in sauté pan on stove and finish in oven, stirring occasionally until nicely browned.) Remove garlic and set aside. Deglaze sauté pan with white wine. Reserve liquid to add later. In stock pot, rough chop onion, celery, leeks, and potatoes. Sauté until translucent, add bay leaves, dried thyme, and roasted garlic. Stir and mix together well. Pour in white wine and chicken stock. Bring to a boil, reduce heat and simmer for 1 hour plus. Remove bay leaves and puree in blender, strain and season to taste with salt, ground white pepper, lemon juice and white wine vinegar. Soup may need thickening with powdered arrowroot or a roux.
