Cream of Potato Soup with Roasted Garlic

Cream of Potato Soup with Roasted Garlic & Jeff Gundy poetry for dinner...perfect!

Sometimes life is very hard. Sometimes life is boring. And sometimes fortune smiles upon you. The latter is true for Jake and I today as we got to slurp up this lovely recipe from Rufus’ Food and Spirits Guide for dinner tonight. This potato soup was very different from the way Jake and I make our potato soup normally. It was a really delicious alternative. We’d never used tarragon before and I feel like this was a great initiation into the use of this herb. I love the flavor that deglazing the pan with the white wine gave us. Tasty tasty! Potato soup is always one of my most favorite things to eat and I always like to try something new with my recipes. You may remember that one of my favorite ways to make potato soup is to include oatmeal to thicken the soup, rather than use a ton of cornstarch or flour. Making potato soup made me nostalgic for my home in the Midwest, so I picked up former professor and general Midwestern Menno Badass Poet Jeff Gundy’s book “Flatlands,” which I’d checked out from the University of Arizona library earlier in the week for some much-needed catchup reading on one of my favorite poets (Bias? Definitely not). I can only imagine that anyone who wants to buy this book or any of his other fine works, has incredibly good taste both in poetry AND in soups…because you’re also probably at home eating a large thick bowl of potato soup right now.

Cream of Potato Soup with Roasted Garlic
6-8 potatoes. peeled and cut into medium chunks
1 large onion, diced fine
2 ribs celery, chopped fine
10 cloves garlic
6 cups veggie stock
1 cup dry white wine
2 tablespoons chopped fresh sage
1 tablespoons chopped fresh tarragon
1 ½ cup half and half milk
2 tablespoons chopped fresh parsley
Salt and pepper

1. Place garlic in a square of tin foil and drizzle with olive oil. Fold packet together and twist tightly at the top. Place in an oven at 365 degrees and roast until browned, about 15 minutes. Do not burn garlic.
2. Mash garlic into a paste and strain garlic oil into a large stock pot with 4 tbsp butter. Add onion and saute over medium low heat until deep golden brown.
3. Add garlic paste, celery, and potatoes to the pot, cover and sweat for five minutes.
4. Uncover pot, add sage and tarragon and mix well. Cover pot and sweat another 10 minutes.
5. Uncover pot, turn heat to medium, add wine and deglaze the pan.
6. Season with salt and pepper, then add stock. Bring soup to a boil then simmer for about an hour or until potatoes crush easily with a fork.
7. Mash the soup with a potato masher.
8. Add milk and parsley. Mix well and cook until thickened, about 10 minutes.
9. Season soup with salt and pepper.

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