6 bulbs garlic
1/2 cup olive oil
1 Spanish onion, chopped
1 large Russet potato, peeled and diced
4 cups homemade chicken stock or equivalent amount of canned low-sodium chicken broth
1/3 cup marsala wine
1 cup heavy whipping cream
Salt
Black pepper
1/4 cup chopped chives
Preheat the oven to 400 degrees.
Remove the top 1/4 inch of each garlic bulb. Place the bulbs in a baking dish and drizzle with the olive oil. Bake for one hour or until the garlic is soft. Remove the garlic from the oven and allow them to cool.
Squeeze the garlic out of the bulbs and reserve the olive oil from the baking dish.
Heat the reserved oil in a large stock pot and sauté the onions in it until they are clear.
Add the chicken stock and the marsala and bring the mixture to a boil.
Add the potatoes and the roasted garlic and reduce the heat to a simmer for approximately 1/2 hour or until the potatoes are soft.
Purée the soup in a blender or food processor and return the soup to the pot.
Add the cream 1/4 cup at a time, stirring slowly. Season with the salt and pepper to taste.
Simmer until the soup thickens.
Garnish the soup with the chives
1/2 cup olive oil
1 Spanish onion, chopped
1 large Russet potato, peeled and diced
4 cups homemade chicken stock or equivalent amount of canned low-sodium chicken broth
1/3 cup marsala wine
1 cup heavy whipping cream
Salt
Black pepper
1/4 cup chopped chives
Preheat the oven to 400 degrees.
Remove the top 1/4 inch of each garlic bulb. Place the bulbs in a baking dish and drizzle with the olive oil. Bake for one hour or until the garlic is soft. Remove the garlic from the oven and allow them to cool.
Squeeze the garlic out of the bulbs and reserve the olive oil from the baking dish.
Heat the reserved oil in a large stock pot and sauté the onions in it until they are clear.
Add the chicken stock and the marsala and bring the mixture to a boil.
Add the potatoes and the roasted garlic and reduce the heat to a simmer for approximately 1/2 hour or until the potatoes are soft.
Purée the soup in a blender or food processor and return the soup to the pot.
Add the cream 1/4 cup at a time, stirring slowly. Season with the salt and pepper to taste.
Simmer until the soup thickens.
Garnish the soup with the chives
