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Broccoli and Roasted Garlic Soup Recipe

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This recipe for Broccoli and Roasted Garlic Soup, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

"Autumn Gatherings" Rick Rogers
Added: Saturday, November 1, 2008


1 large plump head of garlic
Olive oil for drizzling
freshly ground black pepper
1 large bunch broccoli (~1 3/4 lbs.)
2 Tbs butter
1 medium onion, chopped
1 large baking potato, peeled, cut into 1" pieces
6 cups chicken or vegetable stock

Heat the oven to 400 F. To roast the garlic, cut off the top one-half inch of the garlic head to make a "lid". Drizzle the cut surfaces with a little olive oil and season with a pinch of salt and pepper.
Replace the lid. Wrap the garlic in foil and place on a baking sheet. Roast until the garlic is tender and a rich golden color, about 45 minutes. Unwrap and cool. The garlic can now be used for the soup, or wrapped in plastic and refrigerated until ready to use, up to 1 week.
Meanwhile, cut the florets from the broccoli stalks. Coarsely chop the florets, then peel and coarsely chop the stalks.
In a large saucepan over medium heat, melt the butter, then add the onion and cover with a lid. Cook, stirring often, until the onion is tender, about 5 minutes. Stir in the chopped broccoli and potato. Add the broth and bring to a boil over high heat. Reduce the heat to low and partially cover the pot. Simmer until the potato is very tender, about 30 minutes. During the last 5 minutes, squeeze the roasted garlic into the pot, discarding the hulls. Season to taste with salt and pepper.
Puree the soup in batches using a blender, or in the pot using an immersion blender. Serve hot. This makes about 2 1/2 quarts of soup or 6 to 8 servings.




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