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● Roasted Garlic Soup
8 heads garlic
salt and freshly ground pepper
2 tablespoons extra-virgin
olive oil, plus extra
1 tablespoon butter
1⁄2 onion, chopped
1 leek, white and light-green part only, chopped
2 small Yukon gold potatoes
3 cups chicken stock
3⁄4 cup whole milk
Preheat the oven to 375°. Lay out 4 squares of aluminum foil. Slice the top 1⁄2-inch off each head of garlic, and place 2 heads in the center of each sheet of foil. Season with salt and pepper, and drizzle with olive oil. Carefully close the packets, place in a roasting pan, and transfer to the oven. Roast for 20 minutes, or until the garlic is soft when squeezed.
Meanwhile, in a pot over medium heat, warm 2 tablespoons of olive oil and 1 tablespoon of butter. Add the onion and leek, and cook until soft. Peel and dice the potatoes, add them to the pot, and sauté for 3 minutes. Add the chicken stock, bring to simmer, and cook until the potatoes are fork-tender, about 7 minutes.
Remove the garlic from the oven, and set aside to cool for 10 minutes. Carefully squeeze the roasted garlic cloves from their skin into a bowl. (Be sure to remove any stray pieces of skin that may have fallen into the bowl.) Add the roasted garlic and the milk to the pot, and stir to combine. Transfer the soup to a blender, and purée until smooth. (You may have to do this in batches.) Distribute the soup among 4 bowls. Garnish with herb croutons, drizzle with olive oil, and finish with a grinding of pepper. ● Serves 4
Wine
Suggestion, Juicy Medium-Bodied: Beneventano Fallanghina