Recipe(tried): Zuppa Cremosa di Aglio Arrostite

Zuppa Cremosa di Aglio Arrostite
(Creamy Roasted Garlic Soup)

8 Lg. Garlic Heads
3 Sm. Potatoes - red or white
1 Med. Potato - Russet
2 Cups Bechamel Sauce
1 Can Chicken broth - Swanson's is good
1 Bunch Scallions - fresh
1 Bunch Sage leaves - fresh
Salt and Pepper

Roast 8 heads of garlic. This is easiest done as follows: Slice the tips off the garlic and arrange them in a small casserole pan. Douse liberally with olive oil - about a quarter of a cup. Add salt and pepper to taste. Roast at 350 degrees for 40-45 minutes. Allow to cool, then squeeze the garlic from the skins either with your hands or with the back end of a chef's knife. Put in a bowl large enough to hold all of the ingredients. Set aside.

Meanwhile boil the 3 small red or white potatoes and the one medium russet potato. Cook until medium soft, but not mushy. Cut into 1/2 inch cubes when cool.

Make 2 cups of the microwave bechamel sauce.

Put the bechamel and the potatoes into the same bowl as the roasted garlic. Blend until smooth with a hand blender. If no hand blender is available, use a bench blender or a food processor. Add the can of chicken broth and blend again. At this point the blended ingredients should be fairly thick. You may leave it this way and reheat it to serve or add 1/2 cup of water and blend again for 20-30 seconds before heating. Either way a thick soup will be attained, but the one without the water will be very thick -- similar to a New England clam chowder. The consistency is up to you.

Serve hot garnished with chopped fresh sage leaves and chopped scallions or spring onion tops. Salt and freshly ground pepper may be added as desired.

SALSA BALSAMELLA

(Bechamel Sauce - Microwave version)

(Relatively low fat, but not noticeable in the taste or texture)2 Tbl. Butter or Margarine
2 Tbl. Flour - all purpose, unbleached
1 Cup Chicken Stock ( A vegetable stock or water may be used if desired.)
1 Cup Milk - 2%

PREPARING THE BECHAMEL

Add the two tablespoons of butter or margarine to an oven proof glass bowl. Cover with a paper towel, and microwave on high for two minutes. Add two tablespoons of flour, mix well and try to get it as smooth as possible, then heat covered on high in the microwave for 1 1/2 minutes.

Add 1/2 cup of chicken stock and 1/2 cup of 2% milk. Stir to break up lumps and microwave on high for 2 minutes. Check after two minutes to see if it needs to be stirred. If so, stir and microwave for another 2 minutes.

Add another half cup of milk and heat on high for 3- 4 minutes. During this time check to see that the sauce is not overflowing the bowl. If it is, reduce the power to 705 and continue. After this time the bechamel should be about as thick as heavy cream. If too thick adjust with chicken broth, and cook until creamy, usually about 2-3 minutes. If too thin cook for another 4 minutes. If still too thin, add a tablespoon of flour dissolved in 1/3 cup of chicken stock. Cook another 4 minutes until creamy.

At this point the bechamel can be seasoned in a number of ways. Add salt to taste, and 1/8 Tsp of black. Alternatively, add 1/4 Tsp of ground nutmeg and 1/8 Tsp of white pepper. (Careful, the white pepper has a strong flavor) Depending upon the recipe, chopped garlic or chopped onions can be added during the last 3 minutes of cooking. Cover the b chamel and set aside. If it thickens too much, add milk, water or chicken stock until it is the consistency of a heavy cream.

Use as you would a bechamel made in the more traditional stovetop method.

source: http://www.theartisan.net/zuppa_di_aglio_cremosa.htm