Roasted Potato Soup

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* Exported from MasterCook *

 

Roasted Potato Soup

 

Recipe By : Vegetarian Times Magazine, December 2000, page 24

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds all-purpose potatoes -- (4 to 5 potatoes)

peeled and cut in half

2 medium onions -- medium-large

halved and peeled

2 tablespoons olive oil

1/2 teaspoon dried thyme

1 medium head garlic

2 1/2 tablespoons butter or soy margarine

6 cups low-sodium vegetable broth

1 1/2 tablespoons all-purpose flour

1/2 cup milk or half-and-half or soy milk

 

8 SERVINGS EGG-FREE

 

Roasting vegetables adds a satisfying, bold flavor dimension to soup. Be

sure to roast the vegetables long enough for the onions to get well done,

as undercooking them will give the soup a raw flavor. Because roasting

leaves a brown skin on the potatoes, the soup won't be perfectly smooth

when you puree it. But don't worry: A few chunks in the soup contribute to

the texture.

 

1. Preheat oven to 400F. Place potatoes In large bowl. Snip root end off

each onion and cut each half into 3 sections. Add onions to potatoes,

breaking up onions with your fingers to separate.

 

2. Drizzle vegetables with oil, add thyme and toss well. Spread

vegetables on baking sheet. Season with salt and pepper.

 

3. Slice top third off head of garlic and place it on a piece of

foil. Put 1/4 tablespoon butter on top of garlic and drizzle 2 teaspoons

water onto foil. Fold sides of foil to enclose; place on pan with

vegetables. Roast vegetables 45 minutes, then remove garlic. Continue

roasting vegetables until tender, about 15 minutes more.

 

4. In large saucepan, bring broth to a simmer over medium-low

heat. Transfer half the roasted vegetables to food processor and add 1/2

cup hot broth. Process mixture until fairly smooth, then transfer to

bowl. Repeat with remaining vegetables and a little more hot broth,

squeezing garlic pulp out of husks into last batch. Stir all pureed

mixture into broth in pan; keep pan over low heat.

 

5. In small saucepan, melt remaining 2 tablespoons butter over medium-low

heat. Add flour and cook, stirring constantly, 1 1/2 minutes. Stir in

milk and cook, stirring often, until thickened, about 3 minutes. Stir in

ladleful of soup and cook 1 minute.

 

6. Add mixture back to soup. Cook over medium-low heat until heated

through, stirring occasionally, about 10 minutes. Serve right away, or

cool, refrigerate and reheat when needed.

 

PER SERVING: 257 CALORIES; 5 G PROTEIN; 8 G TOTAL FAT; (3G SAT. FAT) 30 G

CARBOHYDRATE; 12 MG CHOLESTEROL; 191 MG SODIUM; 2 G FIBER

 

 

 

 

 

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