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2 large heads garlic, cloves separated, unpeeled
l/4 cup olive oil

l/4 cup unsalted butter
l-l/2 lbs. carrots, peeled. coarsely chopped
3/4 lb. parsnips, peeled. coarsely chopped
3 med. leeks (white and pale green parts only) chopped
l-l/8 tsp. dried thyme, crumbled
7-l/2 cups chicken stock
For garlic: Prehead oven to 350. Place garlic in small baking dish.
Pour oil over and toss. Bake until garlic is very tender, about 25
mins. Using slotted spoon, transfer arlic to plate and cool. Press
each clove between fingertips to release garlic.
For soup: Melt butter in heavy large pot over med-high heat. Add
carrots, parsnips and leeks and cook until vegetables begin to
soften, stirring occasionally, about l0 mins. Add dried thyme and
saute l minute. Add stock and bring to boil. Reduce heat and simmer
until vegetables are very soft, stirring occasionally, 35 minutes.
Add 8 roasted garlic cloves to soup and cook 5 mins. Puree soup in
batches in blender. (Can be prepared l day ahead. Cover and
refrigerate soup and remaining garlic separately.) Return soup to
pot and bring to simmer. Season to taste with s&p. Ladle into bowls.
Garnish with thyme and serve.
Mash the remaining roasted garlic cloves with some butter, and use
it as a apread for toasted pumpernickel bread. Serve a variety of
German beer throughout the meal.
Serves 6. Bon Appetit Oct. l992

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