Monday, November 28, 2011

roasted garlic potato bisque ~ scape pesto

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i should rename this post "the worlds cheapest soup"

one of the easiest & tastiest soups i have ever made

i could eat this every day and would be a very very happy girl

smelling like garlic may not win me many friends, but at the very least i would have a belly full of warm delicious soup


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truth: i have never roasted a head of garlic

until this past wednesday that is

shameful i know

what took me so long? for some reason i had it in my head that roasting garlic was hard, time consuming- you know all those little excuses you come up with

well, truth be told roasting garlic couldn't be easier

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first things first
find that perfect garlic clove and cut it half or slice the top off

i decided to try it both ways - my personal preference is to slice the top off

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drizzle with olive oil

wrap in tinfoil

roast in the oven for 40 minutes

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there are only a handful of ingredients called for in this recipe

russet potatoes being one of them

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in addition to garlic and potatoes - coriander is added for some extra flair

homemade scape pesto is added for color adding another complex layer of flavor


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once the garlic has been roasted simply squeeze from the bottom
- the garlic cloves should slide right out

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a beautiful, simple soup

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perfect to batch cook and stash in the freezer for later

this just so happened to make the last minute, day before thanksgiving day final menu cut-
better late than never


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Roasted Garlic Potato Bisque ~ Scape Pesto
serves 4

you will need:
  • 2 heads of garlic
  • 3 large potatoes
  • 1 tsp coriander
  • salt
  • 4 cups of vegetable broth or water (i used a combination)
  • olive oil
  • scape pesto
assembly:
  • preheat oven to 375*
  • slice the tops off of each head of garlic, drizzle with olive oil and wrap in tinfoil
  • roast for 40 minutes
  • meanwhile, peel and cube potatoes
  • in a medium stock pot, saute with a turn of olive oil and coriander, until coriander is fragrant
  • add water/vegetable broth and simmer on low for 30 minutes
  • add roasted garlic, season with salt
  • with an immersion blender or in a blender (in small batches, make sure to vent top of blender) puree until smooth
  • serve with a teaspoon of scape pesto and a drizzle of olive oil
enjoy!

 

Yum

3 comments:

  1. This soup sounds so good! Roasted garlic is one of my favorite things ever (well... garlic in general is). Can't wait to try it out!

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  2. @ Lauren- this soup is incredible! almost hard to believe the amazing flavors with so few ingredients!

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  3. Making this today; it looks absolutely delicious!

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