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creamy bean, potato, and roasted garlic soup recipe

Written on Tuesday, August 23, 2016 | 8:43:00 AM

makes: 6 servings (1 cup each)

prep: 25 minutes      roast: 25 minutes      cook: 15 minutes

Ingredients : 
- 2 bulbs garlic
- 1 teaspoon olive oil
- 3 cups reduced-sodium vegetable broth or chicken broth
- 1 large russet potato, peeled and cubed (2 cups)
- 1 cup cubed, peeled sweet potato
- ½ cup sliced celery
- 1 15-ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
- 1 teaspoon snipped fresh thyme
- ¼ teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1 12-ounce can evaporated low-fat milk
- 1 ounce goat cheese (chèvre)
- 6 slices whole grain baguette-style French bread, toasted (2 ounces total)
- Snipped fresh chives

Preparation Method :
1) Preheat oven to 400°F. Cut off the top ½ inch of garlic bulbs to expose the ends of the individual cloves. Place bulbs, cut ends up, on a double thickness of foil. Drizzle with the olive oil. Bring foil up around bulbs and fold edges together to loosely enclose. Roast about 25 minutes or until garlic feels soft when squeezed. Let cool; squeeze bulbs from the bottom of the papery husks to pop out cloves; set aside.

2) Meanwhile, in a large saucepan combine broth, potatoes, and celery. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until potatoes are tender. Add the beans, reserved garlic, thyme, salt, and cayenne. Transfer soup mixture, half at a time, to a blender or food processor. Cover and blend or process just until smooth. (Do not overprocess or potatoes will get gummy.) Return soup to saucepan. Stir in evaporated milk. Heat through.

3) Spread goat cheese evenly on warm toasted baguette slices. To serve, ladle soup into bowls. Top each serving with a toast and sprinkle with chives.


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