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Categories: Healthy eating, Soups, Vegetarian

Broccoli and roasted garlic soup

Broccoli and roasted garlic soup
Michael Robinson Chavez / Los Angeles Times

You can't judge a cookbook by its cover photo, and "Autumn Gatherings," a new cookbook by Rick Rodgers, is a case in point. The roasted turkey depicted there looks appetizing enough but makes it seem as if this is a ... Read more

Total time: 1 hour, plus 45 minutes roasting time for the garlic | Serves 6 to 8
Note: Adapted from "Autumn Gatherings: Casual Food to Enjoy With Family and Friends" by Rick Rodgers. He notes, "Roasted garlic is a great thing to have in the refrigerator, ready to perk up your everyday cooking. I often take a few seconds to prepare a couple of heads and toss them in the oven when I am roasting something else. One autumn Saturday, when I wanted a warming soup after gardening, I made this soup from what was on hand, and now it's a staple.".
  • 1 large, plump head of garlic
  • Olive oil, for drizzling
  • Salt
  • Freshly ground black pepper
  • 1 large bunch broccoli, about 1 3/4 pounds
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 large baking potato, peeled and cut into 1-inch pieces
  • 6 cups chicken or vegetable broth

Step 1Heat the oven to 400 degrees. 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 each 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.

Step 2Meanwhile, cut the florets from the broccoli stalks. Coarsely chop the florets, then peel and coarsely chop the stalks.

Step 3In 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.

Step 4Add 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.

Step 5Puree the soup in batches using a blender, or in the pot using an immersion blender. Serve hot. This makes about 2 1/2 quarts soup.

Each of 8 servings:
132 calories; 5 grams protein; 18 grams carbohydrates; 5 grams fiber; 5 grams fat; 2 grams saturated fat; 8 mg. cholesterol; 334 mg. sodium.
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