Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 Garlic and Almond Soup 1 cup blanched almonds 3 large whole heads garlic 2 large garlic cloves, peeled and crushed 2 tablespoons water 1 tablespoon extra-virgin olive oil 1 large onion, finely chopped 1 pound all-purpose potatoes, preferably yukon gold, peeled and diced 6 cups vegetable broth salt and freshly ground black pepper to taste 1/2 cup non-fat plain yogurt and 2 tablespoons chopped fresh cilantro, for garnish Preheat oven to 400 degrees. Spread almonds on baking sheet and bake 3 to 5 minutes, or until fragrant. Set aside. Pull papery husks off garlic heads. Slice tip off each head to expose cloves. Place on square of aluminum foil and sprinkle with water. Pinch edges of foil together. Roast 30 to 45 minutes, or until very tender. Let cool. Squeeze garlic flesh from skins, set aside. Meanwhile, in Dutch oven or soup pot, heat oil over medium heat. Add onion and cook, stirring, until lightly browned, about 5 minutes. Add crushed garlic cloves and potatoes; cook, stirring, 2 minutes more. Add broth and bring to boil. Reduce heat to low, cover and simmer until potatoes are tender, 20 to 30 minutes. Remove from heat and let cool. Strain soup into bowl; transfer solids to food processor or blender and puree until smooth, adding broth if necessary. Return puree, broth to pot. Whisk to combine. In blender or mini food processor, puree reserved roasted garlic and almonds until smooth (add a little soup if necessary). Add puree to soup. Bring soup to simmer and season with salt and pepper. Ladle into warmed soup bowls and garnish with a dollop of yogurt and a sprinkling of cilantro. Serve immediately. Makes 7 cups. All new Mail - Get a sneak peak at messages with a handy reading pane. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 Sounds good. Thanks for stating up this group AJ. Judy - AJ Wednesday, September 20, 2006 9:41 AM Garlic and Almond Soup Garlic and Almond Soup 1 cup blanched almonds 3 large whole heads garlic 2 large garlic cloves, peeled and crushed 2 tablespoons water 1 tablespoon extra-virgin olive oil 1 large onion, finely chopped 1 pound all-purpose potatoes, preferably yukon gold, peeled and diced 6 cups vegetable broth salt and freshly ground black pepper to taste 1/2 cup non-fat plain yogurt and 2 tablespoons chopped fresh cilantro, for garnish Preheat oven to 400 degrees. Spread almonds on baking sheet and bake 3 to 5 minutes, or until fragrant. Set aside. Pull papery husks off garlic heads. Slice tip off each head to expose cloves. Place on square of aluminum foil and sprinkle with water. Pinch edges of foil together. Roast 30 to 45 minutes, or until very tender. Let cool. Squeeze garlic flesh from skins, set aside. Meanwhile, in Dutch oven or soup pot, heat oil over medium heat. Add onion and cook, stirring, until lightly browned, about 5 minutes. Add crushed garlic cloves and potatoes; cook, stirring, 2 minutes more. Add broth and bring to boil. Reduce heat to low, cover and simmer until potatoes are tender, 20 to 30 minutes. Remove from heat and let cool. Strain soup into bowl; transfer solids to food processor or blender and puree until smooth, adding broth if necessary. Return puree, broth to pot. Whisk to combine. In blender or mini food processor, puree reserved roasted garlic and almonds until smooth (add a little soup if necessary). Add puree to soup. Bring soup to simmer and season with salt and pepper. Ladle into warmed soup bowls and garnish with a dollop of yogurt and a sprinkling of cilantro. Serve immediately. Makes 7 cups. All new Mail - Get a sneak peak at messages with a handy reading pane. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 Thanks Judy, I really missed it. I'm so happy your here ;-) Hugs AJ wwjd <jtwigg wrote: Sounds good. Thanks for stating up this group AJ. Judy - AJ Wednesday, September 20, 2006 9:41 AM Garlic and Almond Soup Garlic and Almond Soup 1 cup blanched almonds 3 large whole heads garlic 2 large garlic cloves, peeled and crushed 2 tablespoons water 1 tablespoon extra-virgin olive oil 1 large onion, finely chopped 1 pound all-purpose potatoes, preferably yukon gold, peeled and diced 6 cups vegetable broth salt and freshly ground black pepper to taste 1/2 cup non-fat plain yogurt and 2 tablespoons chopped fresh cilantro, for garnish Preheat oven to 400 degrees. Spread almonds on baking sheet and bake 3 to 5 minutes, or until fragrant. Set aside. Pull papery husks off garlic heads. Slice tip off each head to expose cloves. Place on square of aluminum foil and sprinkle with water. Pinch edges of foil together. Roast 30 to 45 minutes, or until very tender. Let cool. Squeeze garlic flesh from skins, set aside. Meanwhile, in Dutch oven or soup pot, heat oil over medium heat. Add onion and cook, stirring, until lightly browned, about 5 minutes. Add crushed garlic cloves and potatoes; cook, stirring, 2 minutes more. Add broth and bring to boil. Reduce heat to low, cover and simmer until potatoes are tender, 20 to 30 minutes. Remove from heat and let cool. Strain soup into bowl; transfer solids to food processor or blender and puree until smooth, adding broth if necessary. Return puree, broth to pot. Whisk to combine. In blender or mini food processor, puree reserved roasted garlic and almonds until smooth (add a little soup if necessary). Add puree to soup. Bring soup to simmer and season with salt and pepper. Ladle into warmed soup bowls and garnish with a dollop of yogurt and a sprinkling of cilantro. Serve immediately. Makes 7 cups. All new Mail - Get a sneak peak at messages with a handy reading pane. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 Thanks Judy, I really missed it. I'm so happy your here ;-) Hugs AJ wwjd <jtwigg wrote: Sounds good. Thanks for stating up this group AJ. Judy - AJ Wednesday, September 20, 2006 9:41 AM Garlic and Almond Soup Garlic and Almond Soup 1 cup blanched almonds 3 large whole heads garlic 2 large garlic cloves, peeled and crushed 2 tablespoons water 1 tablespoon extra-virgin olive oil 1 large onion, finely chopped 1 pound all-purpose potatoes, preferably yukon gold, peeled and diced 6 cups vegetable broth salt and freshly ground black pepper to taste 1/2 cup non-fat plain yogurt and 2 tablespoons chopped fresh cilantro, for garnish Preheat oven to 400 degrees. Spread almonds on baking sheet and bake 3 to 5 minutes, or until fragrant. Set aside. Pull papery husks off garlic heads. Slice tip off each head to expose cloves. Place on square of aluminum foil and sprinkle with water. Pinch edges of foil together. Roast 30 to 45 minutes, or until very tender. Let cool. Squeeze garlic flesh from skins, set aside. Meanwhile, in Dutch oven or soup pot, heat oil over medium heat. Add onion and cook, stirring, until lightly browned, about 5 minutes. Add crushed garlic cloves and potatoes; cook, stirring, 2 minutes more. Add broth and bring to boil. Reduce heat to low, cover and simmer until potatoes are tender, 20 to 30 minutes. Remove from heat and let cool. Strain soup into bowl; transfer solids to food processor or blender and puree until smooth, adding broth if necessary. Return puree, broth to pot. Whisk to combine. In blender or mini food processor, puree reserved roasted garlic and almonds until smooth (add a little soup if necessary). Add puree to soup. Bring soup to simmer and season with salt and pepper. Ladle into warmed soup bowls and garnish with a dollop of yogurt and a sprinkling of cilantro. Serve immediately. Makes 7 cups. All new Mail - Get a sneak peak at messages with a handy reading pane. Quote Link to comment Share on other sites More sharing options...
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