Potato And Roasted Garlic Soup - Cuisinart CSB800U User Manual

Potato and Roasted Garlic Soup

Serves 8
8-12 cloves garlic cloves, peeled
2 tsp extra virgin olive oil
½ tbsp unsalted butter
1 medium onion (150g), peeled and cut into 2½cm pieces
1 carrot (50g), peeled, cut into 2½cm pieces
1 stick celery (50g), peeled, cut into 2½cm pieces
750ml fat free, chicken or vegetable stock
650ml water
900g potatoes, peeled, cut into 2½cm slices
1 tsp 'herbes de Provence'
220ml evaporated fat free milk
1 tsp salt
Ground white pepper
ß Preheat oven to 190°C. Place cloves of garlic in the centre of a 27cm square of foil, drizzle with 1 tsp of
the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic
is tender, about 1 hour. Cool slightly before using. (Garlic may be roasted ahead, and will keep in a
re-sealable container for 5 days in the refrigerator).
ß While the garlic is roasting, heat remaining olive oil with butter in a large saucepan over medium heat.
Add the onion, carrot, and celery. Reduce heat to low, cover loosely and cook until vegetables are tender
but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, 'herbes de Provence', and roasted
garlic. Raise heat and bring to the boil. Reduce heat to medium low and simmer, loosely covered, until
potatoes are tender, for approximately 20 minutes. Turn off heat and let stand for 2 to 3 minutes.
ß Insert the hand blender into the saucepan, ensuring the protective guard is submerged. Blend, using an
up-and-down motion, moving the blender slowly throughout the saucepan, until well combined, smooth,
and no visible pieces of vegetables remain, about 1 to 2 minutes.
ß Add light cream, salt and pepper. Insert the hand blender and blend for an additional 15 to 20 seconds.
Serve hot. Garnish with chopped fresh parsley if desired.
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