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Roasted Garlic Soup

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Side Dish, Soup
Servings 4 people

Ingredients
  

  • 6 garlic bulbs
  • 2 Tbsps olive oil
  • 1 Tbsp butter
  • 1/2 shallot (peeled and minced, can use 1/4 small onion)
  • 1 small potato (peeled and cubed)
  • 4-5 cups chicken or vegetable broth
  • 2 Tbsps brandy
  • 1/4 cup white wine
  • 1 pinch dried tarragon
  • 1/2 cup sour cream
  • 1/2 cup shredded parmesan cheese
  • salt and pepper (to taste)
  • 1/4 cup toasted hazelnuts (crushed into large pieces, for garnish)

Instructions
 

  • Preheat oven to 350ºC/175ºF Set garlic bulbs in aluminum foil or dish with a cover, drizzle with the olive oil. Place in oven and cook for approximately 1 hour. Allow to cool until easily handled. Remove cloves from skin. Melt butter in pot. Add shallots and cook until just softened. Add the potato and garlic, stirring. Add the broth, brandy, wine and tarragon. Bring the soup to a light simmer for 20 minutes. Either blend in pot with a handheld blender, or blend in regular blender in batches, until smooth. Return to pot, add the sour cream and parmesan, stirring in completely. Add salt and pepper to taste. Place in bowls, sprinkle the hazelnuts on top and serve.
Keyword Garlic, Parmesan, Potatoes, Roasted Garlic, Soup