Recipe: Cream of Roasted Garlic Soup (food processor)

CREAM OF ROASTED GARLIC SOUP

"Some of the best garlic recipes come right from Gilroy. Here's one-a rich, filling soup that would go well with a light seafood or poultry entree."

2 medium heads fresh garlic
olive oil
1/2 cup finely chopped onion
2 tbsp unsalted butter
1 1/2 cups buttermilk
1/2 cup cream
1 to 2 small potatoes, baked, skins removed
2 tbsp Cognac
1/8 tsp fresh dill
salt (to taste)
sourdough French bread cubes (several days old, sauteed in butter and garlic)

Place garlic heads on cookie sheet, sprinkle with olive oil and bake in 350-degree F oven for 1 hour. Let cool.

Cut off end of each clove and squeeze out contents. (Garlic will be soft and creamy.) Set aside.

Saute chopped onion in butter until softened. Add buttermilk and cream and simmer for 5 minutes. Pour mixture into a food processor.

Rice potato and add with garlic to onion and buttermilk mixture. Puree until smooth.

Return mixture to saute pan. Add cognac, dill and salt. Heat thoroughly. If soup is too thin, add additional potato. If soup is too thick, add additional buttermilk.

Serve immediately, garnished with additional dill and croutons.

Makes 4 servings
Finalist in 1986 Recipe Contest: PATTY FILICE, Gilroy, CA
Source: The Complete Garlic Lovers' Cookbook compiled by The Gilroy Garlic Festival Association