ROASTED GARLIC AND SHALLOT SOUP

Roasted Garlic and Shallot Soup image

Provided by Florence Fabricant

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 10

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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

Steps:

Preheat oven to 350 degrees.
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.
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 1/2 teaspoon salt or to taste, the chicken stock, cream and thyme. Cover and cook about 40 minutes, until potatoes are very soft.
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.
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.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 25 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 743 milligrams, Sugar 8 grams, TransFat 0 grams

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Mildred Goodson

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I'm so glad I found this recipe. It's a keeper!

Christo Chris Du Toit

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I'd give this soup 10 stars if I could. It's absolutely perfect.

Niloy Khan Sagor

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This is the best soup I've ever had. I'm serious. It's that good.

Asad Magsi

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I'm not a vegetarian, but I love this soup so much that I'm willing to give up meat for it!

Ayan Baloch

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This soup is so good, I could drink it like a milkshake! It's that creamy and flavorful.

Ishwori Subedi

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I've never been a fan of shallots, but they were surprisingly delicious in this soup. I'll definitely be using them more often in my cooking.

Saniagull Gull

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I made this soup for a potluck and it was a huge hit! Everyone loved the unique flavor and creamy texture.

Mostaf Menny

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This soup is the epitome of comfort food. It's warm, creamy, and flavorful. I could eat it every day!

Osman shalom Bah

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I'm a busy mom and I don't have a lot of time to cook, but this soup was so easy to make. I just threw everything in the pot and let it simmer. It was ready in no time!

faresXcraft X

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I have to say, this soup is even better the next day. The flavors really meld together and it becomes even more delicious.

Prosper Son of God

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I'm not a huge fan of garlic, but I loved this soup! The shallots and thyme really balance out the garlic flavor and make it really enjoyable.

Shawno

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I used vegetable broth instead of chicken broth and it was still delicious. This soup is really versatile and can be easily adapted to your own preferences.

Md Joy Jr

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I roasted the garlic and shallots for a little longer than the recipe called for, and it gave the soup an even more intense flavor. Highly recommended!

Sadat Mlabyo

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This was the perfect soup for a cold winter's day. It was hearty and filling, and the flavors were out of this world. I'll definitely be making this again!