|Red Barn , Maine winters|
This roasted garlic & potato soup is my project for Sunday and dinner for Monday. What do you think add cheese or no cheese?
Prep time: 5 Min
Cook time: 40 Min
Total time: 45 Min
Ingredients:1 ½ lbs small new potatoes, washed but unpeeled
2-3 full bulbs of garlic, with ¼ inch cut across stem end to expose cloves.
2 medium onions chopped into quarters
3 pieces of bacon
2-3 teaspoons red pepper flakes
coarse salt to taste
4-6 cups chicken stock
Directions:Preheat oven to 400F.
Place potatoes, garlic bulbs and onions close together on foil lined baking sheet. Drape bacon slices across top, being sure to cover exposed ends of garlic cloves. Place in oven. Roast until edges of potatoes and onions are browned, and bacon is crispy.
Add 3 cups of the chicken stock to blender. Transfer onions and potatoes to blender. Do not fill blender more than half full at anytime. Depending on the size of your Ninja, you may have to work in batches. Using your fingers, squeeze the contents of each roasted garlic clove from its skin, into the blender.