Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Roasted-Garlic Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Despite its forty cloves of garlic, this soup is satisfyingly mellow. Ingredients 2 garlic bulbs, cloves separated (about 40), plus 2 cloves, thinly sliced 1 large russet potato (about 12 ounces), peeled and cut into ½-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 ½ teaspoons 1 ½ teaspoon coarse salt Freshly ground pepper ⅓ cup good-quality dry sherry 3 ½ cups homemade or low-sodium store-bought chicken stock 1 teaspoon fresh lemon juice 6 slices (¾-inch thick) whole-wheat baguette, toasted, for garnish Snipped fresh chives, for garnish Directions 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. Rate it Print