In this season of never-ending cookies, eggnog, fried appetizers and other cocktail party fare, it’s a nice change of pace. Fast enough to make on a weeknight and elegant enough to serve as the first course of your holiday dinner, this soup is warm and comforting without being too heavy or weighing you down.
The soup is also very cheap and incredible easy to make. Which means you can get back to baking those cookies, wrapping those presents or (could it be?) actually relax a little this holiday season.
Don’t be scared of the amount of garlic that this recipe calls for. Roasting takes away its sharpness and intensifies its sweetness, giving it a delicate, almost floral taste.
1 head garlic
1 tsp olive oil
1 Tbs butter
1 medium onion, chopped
1 tsp fresh thyme
3 cups chicken stock
1 large white potato, peeled and diced
1 inch cube parmesan or small piece of parmesan rind
1 cup milk
Heat the oven to 400°F. Slice the top off your garlic and place on a piece of foil. Drizzle with olive oil, and wrap foil up around it. Roast for 30 minutes, or until the cloves are very soft. Remove from the oven and set aside to cool.
Melt the butter in the bottom of a saucepan. Add onion and thyme to the saucepan and cook, stirring occasionally, until translucent (about 5 minutes).
Add the stock and potato. Squeeze half the garlic cloves out of their skins and into the soup. Simmer for 10 minutes, or until potato is very soft.
Use an immersion blender to blend the soup. Return to heat and stir in the milk. Cook until just heated through.
Taste and season with additional garlic or salt as desired. Divide between serving dishes and top with chives.
• See more 2009 Holiday Guest Posts here
(Images: Lauren of Healthy Delicious)