Despite its forty cloves of garlic, this soup is satisfyingly mellow.
- Servings: 6
Source: Martha Stewart Living, March 2007
- 2 garlic bulbs, cloves separated (about 40), plus 2 cloves, thinly sliced
- 1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
- 1 large yellow onion (about 12 ounces), trimmed, peeled, and cut into six-inch wedges
- 4 fresh sage leaves
- 1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
- 1 1/2 teaspoon coarse salt
- Freshly ground pepper
- 1/3 cup good-quality dry sherry
- 3 1/2 cups homemade or low-sodium store-bought chicken stock
- 1 teaspoon fresh lemon juice
- 6 slices (3/4-inch thick) whole-wheat baguette, toasted, for garnish
- Snipped fresh chives, for garnish
Preheat oven to 400 degrees. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.
Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives.