Date: Wed, 28 Jan 1998 03:44:22 -0800
From: Kathleen (email@example.com)
I made this soup as part of a Superbowl buffet because one of our guests
can eat only pureed foods. Since the guys like stuff hot I added some
Better than Boullion chili base to spice it up and I used the whole 12
ounces of the tofu package. They thought it was great and ate a lot of it.
* Exported from MasterCook *
Potato Soup With Rosemary And Roasted Garlic
Recipe By : Vegetable Heaven by Mollie Katzen
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds russet potatoes -- peeled
(about 4 medium-sized)
cut into medium-sized chunks
8 large garlic cloves -- peeled
6 cups water
2 1/2 cups chopped onion
1 large carrot -- peeled
cut into large chunks
2 teaspoons salt
a few sprigs of fresh rosemary
(or a teaball with about 2 teaspoons
2 tablespoons roasted garlic paste
10 ounces silken tofu -- (soft variety)
white pepper to taste
additional sprigs of rosemary for garnish --
Roasted garlic is a mild, rich presence in this low-keyed, creamy soup. It
is used in combination with fresh garlic, which is cooked directly into the
stock, creating a deep, complex flavor.
This soup contains a surprise ingredient: silken tofu, which is a
seamlessly smooth variety that comes vacuum-packed in little cardboard
boxes in many grocery stores. It gives the soup an incredible
creaminess-better, in this case, than cream itself. Really!
Place the potatoes in a large saucepan or Dutch oven along with the garlic,
water onion, carrot, salt, and rosemary. Bring to a boil, then cover and
simmer until the potatoes are very soft (about 20 to 30 minutes). Remove
from heat; fish out and discard the rosemary.
Stir the Roasted Garlic Paste into the soup along with the silken tofu,
mashed slightly or broken up into pieces. Transfer the soup-in several
batches-to a blender or food processor, and puree each batch until very
smooth. Return the puree to another pot, and stir well.
Heat the soup gently; adjust the salt, and add white pepper to taste. Serve
hot, garnished with a sprig or two of fresh rosemary, if available.
Yield: 6 to 8 servings (possibly even more) Preparation time: 50 minutes
(20 minutes of work)
Notes: Use fluffy russet potatoes, rather than creamier ones, like Yellow
Finn or Yukon Gold. The former will whip up more cleanly, while the latter
will become too gluey in the blender or food processor.
This soup keeps well for about 5 days if stored in a tightly covered
container and refrigerated. It also freezes well.