Best Potato And Roasted Garlic Soup With Wheat Berry Watercress And Endive Salad Recipes

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POTATO, LEEK, AND ROASTED GARLIC SOUP



Potato, Leek, and Roasted Garlic Soup image

One night I was watching Emeril and he made a garlic soup. I made the garlic soup and enjoyed it, but decided I'd rather have something else in it rather than having to put bread in the soup to make it feel like it had substance. So I took what I knew of the garlic soup and I took what I knew of leek soup and a smashed them together.

Provided by Ambrosia for Guen

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 head garlic
3 garlic cloves, chopped
2 large leeks
1 lb red potatoes
1 quart chicken stock
3 cups water
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cut top off of head of garlic and place in foil. cover with olive oil and salt and pepper. Wrap garlic and roast at 400°F until very lightly golden. set aside to cool.
  • Chop cloves of garlic and slice white and light green parts of leeks. heat a table spoon or two of olive oil in a stock pot and add chopped garlic and sliced leeks. Sauté until soft. Cut potatoes into small wedges and add to the pot. sauté for just a few seconds and salt and pepper. Cover with water. Add half of the qt of chicken stock. from here, you add water and stock to taste.
  • Squeeze roasted garlic out of the head/clove pods and into the stock pot with the soup. Smash any large pieces. Bring soup to a boil.
  • Turn heat down to simmer until potatoes are soft. Salt, and pepper to taste. Add any other herbs or spices at this time (thyme is always lovely with chicken stock).

ROASTED GARLIC POTATO SOUP



Roasted Garlic Potato Soup image

Serve hot with sausage and crusty bread for a hearty winter meal. Or serve cold with a light salad and a crisp white wine for a refreshing yet filling summer dish. From the Austin American-Statesman.

Provided by realbirdlady

Categories     Potato

Time 1h15m

Yield 4 quarts, 12-16 serving(s)

Number Of Ingredients 18

5 -6 large yukon gold potatoes, peeled and diced
15 garlic cloves, peeled
1/3 cup canola oil
1 tablespoon olive oil
1 shallot, peeled and diced
1 leek, white part only, trimmed and diced
1 cup dry white wine
2 quarts chicken stock, clear
2 quarts heavy whipping cream
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1/8 teaspoon Tabasco sauce
1 lemon, juiced
salt
pepper

Steps:

  • Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.).
  • Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
  • Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
  • Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
  • Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.).
  • Return soup to stockpot over low heat. Add seasonings and blend well.
  • Garnish with remaining garlic gloves.

Nutrition Facts : Calories 753.3, Fat 68, SaturatedFat 37.7, Cholesterol 222.2, Sodium 300.4, Carbohydrate 26.8, Fiber 1.8, Sugar 3.8, Protein 9

ROASTED GARLIC POTATO SOUP



Roasted Garlic Potato Soup image

A stick to your ribs meal! Serve with cheese, bacon or herbs.

Provided by KATMAC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

6 potatoes, peeled and cut into 1 inch pieces
2 tablespoons olive oil, divided
½ teaspoon ground black pepper
1 onion, chopped
6 cloves garlic, peeled
3 cups chicken broth
1 cup water
1 cup whole milk
salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
  • In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
  • Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 42.9 g, Cholesterol 4.1 mg, Fat 6.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 479.4 mg, Sugar 4.6 g

ROASTED GARLIC POTATO SOUP



Roasted Garlic Potato Soup image

Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 whole garlic bulb
1-1/2 teaspoons plus 2 tablespoons butter, divided
2 pounds potatoes (about 6 medium), peeled and cubed
2 medium onions, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups vegetable broth, divided
4-1/2 teaspoons all-purpose flour
1/2 cup milk

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

WATERCRESS AND POTATO SOUP



Watercress and Potato Soup image

Blend peppery watercress with potato and shallot for a satisfying soup.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
1 cup chopped shallot
1 cup chopped peeled potato
1 medium clove garlic, minced
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 cup firmly packed chopped watercress
1/4 to 1/2 cup heavy cream, as desired
Sliced toasted almonds and chopped chives, for serving

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the watercress and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with almonds and chives.

POTATO AND ROASTED GARLIC SOUP WITH WHEAT BERRY, WATERCRESS, AND ENDIVE SALAD



Potato and Roasted Garlic Soup with Wheat Berry, Watercress, and Endive Salad image

This sophisticated soup and salad combination makes a cozy winter lunch for friends.

Yield Serves 8

Number Of Ingredients 18

2 large heads garlic, unpeeled
2 tablespoons olive oil
2 medium onions, chopped
4 pounds boiling potatoes (preferably yellow-fleshed, such as Yukon Gold)
8 cups water
2 tablespoons Sherry vinegar*
1/2 cup scallion purée (recipe to follow)
6 cups water
1 cup wheat berries**
1 teaspoon salt
1 bunch watercress, coarse stems discarded, washed well and spun dry (about 3 cups)
4 Belgian endives, leaves separated and cut crosswise into 1/2-inch-thick slices
Garnish: 1/4 cup scallion purée
1/2 cup olive oil
2 cups chopped scallion greens (about 1 bunch), patted dry
Accompaniment:crusty bread
*available at specialty foods shops and some supermarkets
**available at natural foods stores

Steps:

  • Preheat oven to 400°F.
  • On a flat surface smash garlic heads, root ends up, with palm of hand to break up cloves, leaving peels intact. Put garlic on a sheet of foil and drizzle with 1 tablespoon oil. Sprinkle garlic with salt and pepper to taste and wrap tightly in foil. Bake garlic in middle of oven 40 minutes, or until very tender. Unwrap garlic carefully and let stand until cool enough to handle. In a bowl squeeze roasted garlic out of cloves by squeezing one end, discarding skin.
  • In a kettle cook onions in remaining tablespoon oil over moderate heat until softened. Peel and cut potatoes into 1/2-inch pieces and add to kettle with water. Bring water to a simmer and cook potatoes, covered, stirring occasionally, until very tender, about 20 minutes.
  • Transfer half of potatoes with cooking liquid to a bowl and in a blender, in batches, purée with garlic until smooth. Transfer mixture as puréed to kettle, stirring, and season soup with salt and pepper. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
  • In a large bowl whisk together vinegar, scallion purée, and salt and pepper to taste.
  • In a saucepan bring water with wheat berries and salt to a gentle boil. Cook wheat berries, uncovered, adding more water if necessary, 1 1/4 hours, or until just tender. Drain wheat berries in a sieve and add to vinegar mixture, tossing to combine well. Let mixture cool. Wheat berry mixture may be made 1 day ahead and chilled, covered. Bring wheat berry mixture to room temperature before proceeding.
  • In a kettle heat soup over moderate heat, stirring, until hot. In a large bowl toss watercress and endives with wheat berry mixture and season with salt and pepper. Pour soup into 8 serving bowls and garnish each with 1/2 tablespoon scallion purée. Serve soup and salad with bread.
  • In a saucepan heat 1/4 cup oil over moderate heat and cook scallions just until tender and bright green in color (do not let brown). In a blender purée scallion mixture with remaining 1/4 cup oil until smooth. Season scallion purée with salt and pepper and let cool. Makes about 3/4 cup.

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