Recipe: Broccoli and Roasted Garlic Soup

BROCCOLI AND ROASTED GARLIC SOUP

1 large, plump head of garlic, roasted*
Olive oil, for drizzling
Salt (to taste)
Freshly ground black pepper
1 large bunch broccoli, about 1 3/4 lbs.
2 Tbsp. butter
1 medium onion, chopped
1 large baking potato, peeled and cut into 1-inch pieces
6 cups chicken or vegetable broth

Heat the oven to 400 degrees F.

Cut the florets from the broccoli stalks. Coarsely chop the florets, then peel and coarsely chop the stalks. Set aside.

In a saucepan over medium heat, melt butter, then add the onion and cover with a lid. Cook, stirring often, until the onion is tender, about 5 minutes. Stir in chopped broccoli and potato.

Add the broth and bring to a boil over high heat. Reduce the heat to low and partially cover the pot. Simmer until the potato is very tender, about 30 minutes. During the last 5 minutes, squeeze the roasted garlic into the pot, discarding the hulls. Season to taste with salt and pepper.

Puree the soup in batches using a blender, or in the pot using an immersion blender. Serve hot.

*To roast the garlic, cut off the top one-half inch of the garlic head to make a ''lid.'' Drizzle the cut surfaces with a little olive oil and season with a pinch each of salt and pepper. Replace the lid. Wrap the garlic in foil and place on a baking sheet. Roast until the garlic is tender and a rich golden color, about 45 minutes. Unwrap and cool. The garlic can now be used for the soup, or wrapped in plastic and refrigerated until ready to use, up to 1 week.

Makes about 2 1/2 quarts soup
Source: Autumn Gatherings: Casual Food to Enjoy with Family and Friends by Rick Rodgers