a soup recipe...

Right now our second bedroom, which is supposed to be our studio, is mostly functioning as a supply closet. I had big plans on my day off to seriously get to organizing this room.  So we can maybe, actually start working it in it? But I woke up feeling under the weather, it's either a cold or pretty bad allergies. I'm leaning towards the cold. So I spent most of the day yesterday watching episodes of Anthony Bourdain and knitting. Not a total lost cause I suppose. Then I made this soup because what else is going to kill a cold besides a ton of garlic.

Basically I followed the recipe from Joy the Baker but altered a few ingredients based on personal preference.


Recipe and photos after the break...


(Since my way of cooking usually involves measurements like "a few" and directions like "throw it all together" which are not very helpful. I'm going to post her recipe and make notes in green.)

Roasted Garlic Soup with Rosemary Roasted Potatoes

 (original recipe here)

Makes 2 large, or 4 small servings

adapted from Bon Appetit, February 1999

For the Roasted Garlic:

26 garlic cloves (unpeeled) I used two bulbs.

2 tablespoons olive oil

salt and pepper

For the Potatoes:

2 Russet potatoes, cut into large bite-size chunks  I used two red potatoes, two carrots and a handful of baby portabella mushrooms because I didn't want just potatoes.

or

12 small new or purple potatoes, or a mixture!

2 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

salt and pepper

For the Soup:

2 tablespoons olive oil

2 medium yellow onions, sliced into half rings

2 teaspoons fresh thyme, chopped I just used more rosemary because I didn't have thyme.

15 to 18 garlic cloves, peeled but kept mostly whole

4 cups chicken stock (vegetable stock will also work)

1/2 cup Greek yogurt, milk, or half and half, or heavy cream I totally skipped the creamy element and the cheese at the end because of Chris' dairy allergy and the finished product still had a creamy quality.

salt and pepper to taste

About 2 cups of spinach

lemon wedges, Parmesan cheese, and good olive oil for drizzling

Place a rack in the center and upper third of the oven and preheat to 350 degrees F.  Place 26 unpeeled garlic cloves in a small baking dish.  Toss with olive oil, a few pinches of salt and black pepper.  Cover dish with foil and set aside.

Dice potatoes into large bite-sized pieces and place on a baking sheet lined with parchment paper.  Toss with olive oil, rosemary, salt and pepper.

Place the foil-covered garlic cloves  and the rosemary potatoes in the oven.  Bake both for 45 minutes.  Remove the potatoes from the oven once or twice to toss around the pan to ensure even baking.  After 40 to 45 minutes, a knife will easily pass through the roasted garlic and roasted potatoes.  Remove both from the oven and allow to cool.

When cool enough to handle, remove the roasted garlic from their skins and combine with the raw garlic.  Set aside.

Heat a olive oil in a large pot over medium heat.  Add the sliced onions and chopped thyme.  Cook until onions are translucent and thyme is super fragrant, about 6 minutes.  Add the two types of garlic and cook for 3 to 5 minutes.  Add the chicken stock, reduce heat to low, cover and simmer the soup until raw garlic is soft and tender, about 20 minutes.

Remove soup from heat and blend, in two or three batches, in a blender until smooth.  Return soup to the pot and add yogurt or cream.  Stir until yogurt has dissolved; a whisk helps incorporate the thick yogurt into the soup. I added the spinach at this point. Add salt and pepper to taste.

To serve, stack roasted potatoes in the center of a shallow bowl.  Pour soup around the potatoes.  Drizzle with olive oil, a dash of fresh lemon juice and a generous shaving of Parmesan cheese.

Soup can be made one day in advance, and develops really well in the fridge.  Soup lasts, in an airtight container, in the refrigerator, for up to 4 days.


It was really tasty and surprisingly not too garlicky. And another bonus, I'm pretty sure it killed my cold. I'd recommend trying it, especially if you're a fan of garlic.

p.s. our tomatoes are turning into a tomato jungle.

look at all these little guys!