Title: Cream of Roasted Garlic Soup
Yield: 4 servings
2 md Heads fresh garlic
1/2 c Finely chopped onion
2 tb Unsalted butter
1 1/2 c Buttermilk
1/2 c Cream
1 To 2 small potatoes, baked,
2 tb Cognac
1/8 ts Fresh dill
Salt to taste
Sourdough French bread
* several days old, sauteed in butter and garlic
Finalist in 1986 Recipe Contest: PATTY FILICE, Gilroy,
Some of the best garlic recipes come right from Gilroy.
rich, filling soup that would go well with a light
seafood or poultry
Place garlic heads on cookie sheet, sprinkle with
olive oil and bake
in 350-degree oven for 1 hour. Let cool. Cut off end
of each clove
and squeeze out contents. (Garlic will be soft and
aside. Saute chopped onion in butter until softened.
and cream and simmer for 5 minutes. Pour mixture into
processor. Rice potato and add with garlic to onion
mixture. Puree until smooth. Return mixture to saute
pan. Add cognac,
dill and salt. Heat thoroughly. If soup is too thin,
potato. If soup is too thick, add addi- tional buttermilk.
immediately, garnished with additional dill and croutons.
From "The Complete Garlic Lovers' Cookbook",
compiled by The Gilroy
Garlic Festival Association, Celestial Arts, Berkeley,