RED POTATO & ROASTED GARLIC SOUP

Recipe By :Mo

Serving Size : 18 Preparation Time :1:30

Categories : Potatoes Soups

Vegetarian

Amount Measure Ingredient -- Preparation Method

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2 whole heads of garlic -- peeled, picked clean

4 tablespoons vegetable oil

2 large onions, Spanish white -- peeled and diced

2 carrots -- peeled and diced

2 celery stalks -- peeled and diced

1/2 teaspoon red chili flakes

1 tablespoon dry thyme leaves

1 tablespoon balsamic vinegar

salt and pepper -- to taste

1 1/2 pounds potatoes, red -- washed and sliced

water -- just barely to cover

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1. In seperate saute pan, place garlic, a little water, all but a

tablespoon of the oil and a pinch of salt and pepper.

2. Over low to medium heat, pan roast the garlic until nice and golden

brown.

3. In an 8 quart stock pot, add a little oil and saute the veggies, chili

flakes and thyme.

4. When most of the water has been cooked out and a nice golden brown fond

has formed on the bottom of the pan, add the balsamic vinegar to remove

the fond from the bottom of the pan. This is an important step to acheive

the best flavor.

5. Add the potatoes and immediately enough water to cover the potatoes to

keep them from oxidizing. Bring to a boil and reduce to a simmer.

7. When garlic is roasted, drain the oil off. Add enough water to lift

the fond from the pan. Add the garlic and the fond to the stockpot.

8. Adjust flavors with more vinegar and salt and pepper as necessary.

Simmer until potatoes are soft then cool soup and puree.

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Per Serving (excluding unknown items): 31 Calories; 3g Fat (85.7% calories

from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 7mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : For a Southwestern Tomato Soup, add chili powder, cumin, tomato

products and corn tortillas.

Soup can be served cold or hot.

If you don't have a food processor, you can use a blender.

Doesn't freeze well.