CREAM OF ROASTED GARLIC SOUP

Cream of Roasted Garlic Soup image

Provided by Lynette !

Time 1h35m

Number Of Ingredients 14

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4 oz sourdough french bread, cubed
1/8 tsp garlic powder
2 Tbsp unsalted butter, melted
2 large heads of garlic, unpeeled
1 Tbsp olive oil
1/2 c onion, finely chopped
2 Tbsp unsalted butter, melted
1 1/2 c buttermilk
3/4 c whipping cream
1/2 c cooked, cubed red potatoes
2 Tbsp cognac
1/2 tsp salt
1/8 tsp minced fresh dillweed
garnish: minced fresh dillweed

Steps:

1. Saute the bread cubes and garlic powder in 2 tablespoons butter in a large skilet over medium heat until the bread cubes are golden. Remove from the skillet and set aside.
2. Place the garlic heads on an ungreased baking sheet; drizzle with olive oil. Bake at 350 degrees for 1 hour. Remove from the oven and let cool.
3. Remove and discard the papery skin from the garlic. Cut off the bottom of each garlic head, and squeeze out soft garlic into a small bowl. Set garlic aside.
4. Saute the onion in 2 tablespoons butter in a medium saucepan over medium heat until tender. Stir in buttermilk and whipping cream. Bring just to a boil; reduce heat, adn simmer uncovered, for 5 minutes. Remove from heat; set aside and let it cool.
5. Position the knife blade in a food processor bowl; add the reserved garlic, buttermilk mixture, and potato. Process 1 minute or until smooth.
6. Return the pureed mixture to the saucepan; stir in the Cognac, salt, and 1/8 teaspoon dillweed. Cook over medium heat until mixture is thoroughly heated, stirring frequently.
7. To serve, ladle soup into individual soup bowls. Sprinkle with the reserved bread cubes. Garnish with dill weed if desired.