This hearty and creamy soup is chock full of love. It's called "white" because all of the vegetables are white veggies, but it's often a brown soup. It takes a while to make, but it can be made in steps and the first few steps can be done ahead of time.
Ingredients:
4-10 potatoes, depending on the size. (Maybe 10 small "new" potatoes, or 4-6 larger ones)
1 head of garlic
1/4 cup olive oil, divided
1-2 onions, depending on size
1 head of cauliflower
1 can evaporated milk
1-2 boxes of chicken or vegetable broth, or homemade broth.
Salt and pepper to taste
First, put the head of garlic on its side and slice it in half. Put it on a piece of aluminum foil and put a teaspoon of oil on both cut sides. Wrap in the foil. Set aside.
Cut up the potatoes, onion(s), and cauliflower into 1-2 inch pieces. Place on a cookie sheet (or use two pans depending on the size of the cookie sheet and the amount of vegetables you have).
Drizzle 1-2 tablespoons of oil on the veggies and salt and pepper them. With your hands, distribute the oil, salt, and pepper over the vegetables. Turn them over and put the rest of the oil on them. Salt and pepper them on that side too.
Heat the oven to 300 degrees and put the vegetables in. Also put the garlic wrapped in foil in the oven. Roast for 30-45 minutes.
You can do this up to 2 days ahead of time, or you can do it on the same day.
When you are ready to make the soup, put the veggies and broth in a soup pot. Cook on high for 15-20 minutes. You can put the potatoes in peel and all, or you can peel the potatoes. It's your choice.
Be sure to squeeze the roasted garlic cloves into the soup. Use the entire head if you please.
After it has cooked for 15-20 minutes, use an immersion blender to blend all of the components into one thick and consistent soup. It will be thick like bisque, but that depends on how much broth you put in.
Pro-tip: If you don't have an immersion blender, you can use a regular counter-top blender or a Ninja to blend up the soup, but you'll have to do it in batches.
Add the can of evaporated milk and stir. Taste and add salt and pepper if necessary.
A good accompaniment to this soup is cheese and crackers, or these rolls.
Ingredients:
4-10 potatoes, depending on the size. (Maybe 10 small "new" potatoes, or 4-6 larger ones)
1 head of garlic
1/4 cup olive oil, divided
1-2 onions, depending on size
1 head of cauliflower
1 can evaporated milk
1-2 boxes of chicken or vegetable broth, or homemade broth.
Salt and pepper to taste
First, put the head of garlic on its side and slice it in half. Put it on a piece of aluminum foil and put a teaspoon of oil on both cut sides. Wrap in the foil. Set aside.
Cut up the potatoes, onion(s), and cauliflower into 1-2 inch pieces. Place on a cookie sheet (or use two pans depending on the size of the cookie sheet and the amount of vegetables you have).
Drizzle 1-2 tablespoons of oil on the veggies and salt and pepper them. With your hands, distribute the oil, salt, and pepper over the vegetables. Turn them over and put the rest of the oil on them. Salt and pepper them on that side too.
Heat the oven to 300 degrees and put the vegetables in. Also put the garlic wrapped in foil in the oven. Roast for 30-45 minutes.
You can do this up to 2 days ahead of time, or you can do it on the same day.
When you are ready to make the soup, put the veggies and broth in a soup pot. Cook on high for 15-20 minutes. You can put the potatoes in peel and all, or you can peel the potatoes. It's your choice.
Be sure to squeeze the roasted garlic cloves into the soup. Use the entire head if you please.
After it has cooked for 15-20 minutes, use an immersion blender to blend all of the components into one thick and consistent soup. It will be thick like bisque, but that depends on how much broth you put in.
Pro-tip: If you don't have an immersion blender, you can use a regular counter-top blender or a Ninja to blend up the soup, but you'll have to do it in batches.
Add the can of evaporated milk and stir. Taste and add salt and pepper if necessary.
A good accompaniment to this soup is cheese and crackers, or these rolls.
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