Roasted Garlic & Shallot Potato Soup - 2 Guiding Stars
Active Time
Total Time
Servings
Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Roasting garlic and shallots deepens and sweetens their flavor, making this soup rich and delicious. This potato soup is bound to become a new family favorite.

Ingredients

  • 5 whole garlic heads, unpeeled
  • 3½ Tbsp. olive oil, divided
  • 1 tsp. salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 10 shallots, unpeeled (about ¾ lb.)
  • 2 cups coarsely chopped onion
  • 1 cup dry white wine
  • 3 cups fat-free, low sodium chicken broth
  • 2 cups (½") cubed, peeled, baking potato (about ¾ lb.)
  • 1 tsp. chopped fresh thyme
  • 1 cup evaporated skim milk

Directions

  1. Preheat oven to 400°F.
  2. To prepare soup, 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 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover with foil. Bake at 400°F for 20 minutes.
  3. Add shallots to the roasting pan. Drizzle 1 tablespoon oil over shallots; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and bake at 400°F until tender and browned (25 minutes). Allow garlic and shallots to cool.
  4. Squeeze garlic to extract pulp; peel shallots. Discard skins. Set garlic pulp and shallots aside.
  5. Heat 1 1/2 tablespoons oil in a Dutch oven over medium heat; add onion. Cover and cook until lightly browned, stirring occasionally (15 minutes). Add garlic pulp, peeled shallots, and wine. Reduce heat; simmer, uncovered (5 minutes).
  6. Stir in broth, potato, and thyme; bring to a boil. Cover, reduce heat, and simmer until potato is tender (20 minutes). Cool slightly.
  7. Place half of potato mixture in a blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining potato mixture. Or use a hand held immersion blender right in the pot.
  8. Return pureed mixture to pan; stir in milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper into pureed mixture. Cook over medium heat 5 minutes or until thoroughly heated.
Nutritional analysis per serving: Calories 185; Total Fat 6g (8% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 1mg (0% DV); Sodium 390mg (17% DV); Total Carbohydrate 24g (9% DV); Dietary Fiber 3g (11% DV); Total Sugars 9g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 6% DV; Calcium 10% DV; Iron 6% DV; Potassium 10% DV; Vitamin B6 25% DV; Pantothenate 20% DV; Vitamin C 20% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/roasted-garlic-shallot-potato-soup/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796