Title: Cream of Roasted Garlic Soup
Categories: Soups
Yield: 4 Servings

Stephen Ceideburg
2 md Heads fresh garlic
Olive oil
1/2 c Finely chopped onion
2 tb Unsalted butter
1 1/2 c Buttermilk
1/2 c Cream
1 To 2 small potatoes, baked,
-skins removed
2 tb Cognac
1/8 ts Fresh dill
Salt to taste
Sourdough French bread
-cubes *

* several days old, sauteed in butter and garlic

Finalist in 1986 Recipe Contest: PATTY FILICE, Gilroy, CA

Some of the best garlic recipes come right from Gilroy. Here's one-a rich,
filling soup that would go well with a light seafood or poultry entree.

Place garlic heads on cookie sheet, sprinkle with olive oil and bake in
350-degree oven for 1 hour. Let cool. Cut off end of each clove and squeeze
out contents. (Garlic will be soft and creamy.) Set aside. Saute chopped
onion in butter until softened. Add buttermilk and cream and simmer for 5
minutes. Pour mixture into a food processor. Rice potato and add with
garlic to onion and buttermilk mixture. Puree until smooth. Return mixture
to saute pan. Add cognac, dill and salt. Heat thoroughly. If soup is too
thin, add additional potato. If soup is too thick, add addi- tional
buttermilk. Serve immediately, garnished with additional dill and croutons.
Makes 4 servings.

From "The Complete Garlic Lovers' Cookbook", compiled by The Gilroy Garlic
Festival Association, Celestial Arts, Berkeley, 1987. ISBN 0-89087-503-0

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini