Roasted Garlic and Shallot Potato Soup with Cheesy Croutons

Roasted Garlic and Shallot Potato Soup with Cheesy Croutons
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ¾ cup (3 ounces) crumbled blue cheese
  • 2 cups (1/2-inch) cubed peeled baking potato (about 3/4 pound)
  • 1 teaspoon chopped fresh thyme
  • Cooking spray
  • Soup:
  • 10 shallots, unpeeled (about 3/4 pound)
  • 1 cup dry white wine
  • + 10 more ingredients
    • Croutons:
    • 1 cup 2% reduced-fat milk
    • 16 (1/2-inch-thick) slices French bread baguette
    • 3 cups fat-free, less-sodium chicken broth
    • 2 tablespoons grated fresh Parmesan cheese
    • 2 cups coarsely chopped onion
    • 1 teaspoon freshly ground black pepper, divided
    • 1 ¼ teaspoons salt, divided
    • 3 ½ tablespoons olive oil, divided
    • 5 whole garlic heads, unpeeled

Preheat oven to 400° To prepare soup, remove white papery skins from garlic heads (do not peel or separate cloves); cut off tops, leaving root ends intact. Place garlic in a shallow roasting pan. Drizzle 1 tablespoon oil over garlic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover ...

View full recipe at My Recipes

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