Roasted Garlic Soup

  • 6 heads of garlic
  • 3 Russett potatoes
  • 1 bunch kale
  • 1/2 purple onion
  • 1 cup heavy cream
  • 4 cups beef broth
  • 8 cups water
  • 1 Tbsp. salt
  • drizzle of olive oil

Chop the top off each head of garlic, drizzle with olive oil and a pinch of salt. Wrap in tin foil – I did three bulbs in each packet for even roasting. Bake at 350 degrees for one hour. Your house is about to smell magnificent. Let cool completely.

Begin heating the beef broth and water, with the exception of one cup. Peel and dice the potatoes into bite sized pieces, then add to the pot. Dice the onion and add it in with the potatoes. Bring to a boil and cook until the potatoes are beginning to get fork tender – about 25 minutes.

Squeeze the garlic into a blender or food processor. (This is by far the most satisfying part.) Add remaining cup of water and blend until smooth.

Add the garlic blend to the pot with the potatoes, etc. and bring back to a boil. Add the salt.

Remove stalks and tear the kale into bite sized pieces. Give it a good wash, then add to the pot.

Add heavy cream and bring to a simmer. Taste for seasoning and remove from heat. Serve with homemade croutons!

Wine Pairing Suggestion

Alexana Revana Vineyard Pinot Noir 2017

**Serves 6-8

Pottery bowl by Cindy Alvarez.

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