Counter Action: Roasted garlic soup with rosemary yams

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Three truths about this soup:

  1. It isn’t the prettiest soup on the block. It’s beige at its best, and greyish at its worst. That’s one reason I like to throw some roasted yams on top — in addition to being super tasty, they liven things up like a disco ball in a middle-school gym. Joy the Baker, the source of the original recipe, used purple potatoes to the same effect. Whatever you choose as a garnish (fresh parsley and crumbled goat cheese? broiled cheddar lids?), be sure it’s bright and attractive.
  2. While the roasting process turns garlic from a zippy, pungent bulb into a deep, velvety flavor vehicle, it’s still recognizably garlicky. So, maybe steer clear of this soup before job interviews and meeting future in-laws. Save it for a dark, rainy day when you’re home with the flu — or else a group of adventurous dinner guests.
  3. It’s a seriously good soup. I believe I already used the word velvety, so let’s try … silky. Warming. Full-flavoured.  Comforting. It’ll win over guests in no time — and earn you instant admiration points when you reveal how much garlic it contains.

Roasted garlic soup with rosemary yams

(Adapted from Joy the Baker’s recipe)

Ingredients:

  • 25–35 unpeeled cloves of garlic (divided)
  • olive oil
  • salt and pepper
  • 2 medium onions, sliced into half-moons
  • 2 Yukon Gold potatoes, diced
  • 2 tsp. thyme
  • 6 c. chicken broth
  • 4 T. lemon juice
  • ¾ c. plain yogurt (can also substitute milk, whipping cream, or sour cream)
  • grated Parmesan
  • 3–4 yams, cut into bite-sized chunks
  • 1 T. dried rosemary, crushed

Directions:

  1. Place 20–25 unpeeled garlic cloves in oven-proof dish. Drizzle with olive oil. Sprinkle with salt and pepper.
  2. Roast garlic at 450°F for about 20 minutes, or until soft.
  3. Remove garlic from oven, let cool a few minutes, then pop garlic out of skins. Throw away skins and set garlic aside.
  4. Heat 2 T. olive oil in stock pot over medium-low heat. Add onions, Yukon Golds, thyme, and 5–10 raw unpeeled garlic cloves. Cook until onions are translucent.
  5. Add broth and peeled roasted garlic. Raise heat to medium-high.
  6. Simmer until potatoes and raw garlic are tender.
  7. Toss diced yams with olive oil and rosemary. Roast at 450°F for about 30 minutes, or until tender.
  8. Purée soup in batches and return to pot. Add yogurt and lemon juice, and stir to incorporate.
  9. Scoop soup into bowls. Top with roasted yams and Parmesan. Swirl in extra lemon juice, plain yogurt, and/or extra virgin olive oil if desired.

Possible variations:

  • Boil and drain 1/2 c. cannellini or Great Northern beans. Add to soup before puréeing for extra protein.
  • Replace Yukon Gold potatoes in soup with yams for a brighter colour.
  • Dice onions instead of slicing, and purée only half of the soup for a chunkier texture. Stir in 1 c. shredded chicken before serving.

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One thought on “Counter Action: Roasted garlic soup with rosemary yams

  1. Pingback: Counter Action: Broccoli–cheese soup | In Which the Shadow Learns to Yodel

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