Roasted Potato, Onion, and Garlic Soup

September 10, 2009

2 pounds potatoes, peeled and cut into 1-inch chunks

2 yellow onions, peeled and quartered

2 tablespoons olive oil

salt and freshly ground black pepper to taste

1 head garlic

2 1/2 tablespoons butter or margarine

2 teaspoons water

6 cups vegetable stock

1 1/2 tablespoons flour

1/2 cup milk, half-and-half, or light cream or soy creamer (like Silk)

Preheat oven to 400 degrees. Place potatoes and onions in a large bowl, breaking

up onions so the layers separate. Drizzle with olive oil, then spread vegetables

in a single layer on a large baking sheet or baking pan. Add salt and pepper to

taste.

Slice off the top third of the head of garlic and place the garlic on a sheet of

aluminum foil. Put 1/2 tablespoon butter on cut top of garlic and dribble water

on foil, then fold up the sides of the foil to make a packet around the garlic.

Place this packet on the baking sheet or in the pan along with the vegetables.

Roast everything for 45 minutes, then remove garlic. Continue roasting potatoes

and onions another 10 or 15 minutes, until done. Onions will be charred and

crisp in places.

Put a third of the vegetables in a food processor and add a ladleful of stock.

Process until almost smooth, then transfer to a large bowl. Repeat until all the

vegetables are professed, squeezing the garlic cloves (they will have softened

into a nice paste) into the last batch.

Place the remaining stock in a large soup pot and add pureed vegetables. In a

small saucepan over moderately low heat, melt the remaining 2 tablespoons of

butter and add flour, stirring until the flour turns a light golden color. Stir

in the milk or cream and cook, stirring, until thickened, a few minutes. Add a

ladle or two full of the soup from the pot to this cream mixture and continue to

cook for another minute, stirring to combine.

Add the cream mixture to the soup. Heat 10 minutes, stirring, until heated

through. Serve hot. Serves 6 to 8.

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