Roasted Garlic and Shallot Soup

Name: Roasted Garlic and Shallot Soup
Total time: 2 h 30 min
Yield: 6 to 8 servings
Ingredients: 5 whole heads garlic, cloves from 2 1/2 heads peeled; 3/4 pound shallots, half of them peeled and coarsely chopped; 4 tablespoons olive oil; Kosher salt and freshly ground pepper; 4 tablespoons unsalted butter; 2 large yellow onions, peeled and coarsely chopped; 3/4 pound russet potatoes, peeled and quartered; 4 cups well-seasoned chicken stock, approximately; 1 cup heavy cream, half-and-half or milk, approximately; 1 tablespoon fresh thyme leaves

Recipe from Nancy Oakes

Adapted by Florence Fabricant

Total Time: 2 hours 30 minutes
Rating: 4(17)
Comments: Read comments

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Ingredients

Yield:6 to 8 servings

5whole heads garlic, cloves from 2½ heads peeled
¾pound shallots, half of them peeled and coarsely chopped
4tablespoons olive oil
Kosher salt and freshly ground pepper
4tablespoons unsalted butter
2large yellow onions, peeled and coarsely chopped
¾pound russet potatoes, peeled and quartered
4cups well-seasoned chicken stock, approximately
1cup heavy cream, half-and-half or milk, approximately
1tablespoon fresh thyme leaves

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
Combine unpeeled garlic heads and unpeeled shallots in large bowl, pour the olive oil over them and toss to coat. Season generously with salt and pepper and place them in a single layer in a baking dish along with any oil remaining in bowl. Cover with foil and bake 35 minutes. If shallots are soft by then, remove them. Bake them a little longer if necessary. Continue baking the garlic another 30 minutes or so until it is soft. Allow garlic and shallots to cool.
Step 3
Meanwhile, melt the butter in a heavy three- to four-quart saucepan. Add onions and cook gently for 15 minutes. Do not allow to brown. Add peeled, unroasted shallots and peeled garlic cloves. Cook over low heat 10 minutes longer. Add potatoes, about ½ teaspoon salt or to taste, the chicken stock, cream and thyme. Cover and cook about 40 minutes, until potatoes are very soft.
Step 4
Peel roasted shallots. Cut roasted garlic heads in half horizontally and squeeze in a potato ricer or by hand to extract the soft pulp. Add garlic pulp and shallots to saucepan and cook 10 minutes longer.
Step 5
Puree the soup in a blender or food processor. Season to taste with salt and pepper and, if desired, adjust the consistency of the soup with some additional stock, cream or milk or water. Reheat before serving.

Ratings

4 out of 5

17 user ratings

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Comments

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Rosemachree7 years ago

I used minimal butter and olive oil. I roast garlic and keep jars of it in the fridge, in olive oil - so I just guesstimated the five heads. No problem. The recipe is forgiving... I doubled the amount of potatoes and added extra chicken stock. I used dry thyme, but added some fresh rosemary. For garnish, I seared some cherry tomatoes in a tad of olive oil, salt and fines herbes, removed them, then sautéed small cubes of bread in the same pan. Beautiful blend of colors and delicious!

Brigham7 years ago

Making it as a Thanksgiving starter. I'd want to make sure the roasted shallots aren't too big (and/or take off outer peel). I may also finish it with a splash of sherry before I serve it.

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