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garlic extra-virgin olive oil leeks onions celery ground coriander russet potatoes vegetable stock shallots
Viewed: 43 - Published at: 7 years agoIngredients
- 2 garlic heads
- 8 tablespoons extra-virgin olive oil
- 2 cups chopped leeks
- 2 cups chopped onions
- 1/3 cup chopped celery
- 4 teaspoons ground coriander
- 3 1/4 pounds russet potatoes, peeled, cut into 3/4-inch pieces
- 8 cups (or more) vegetable stock or chicken stock
- 2 cups sliced shallots (about 10 large)
Method
- Preheat oven to 350F.
- Rub garlic heads with 1 tablespoon oil.
- Place in small baking dish; cover with foil.
- Bake until garlic is tender, about 1 hour.
- Cut tops off garlic; squeeze out roasted garlic and reserve.
- Heat 4 tablespoons oil in heavy large pot over medium-low heat.
- Add leeks, onions and celery; saute until tender but not brown, about 20 minutes.
- Add coriander; stir 2 minutes.
- Add potatoes; stir 2 minutes.
- Add roasted garlic and 8 cups stock; bring to boil.
- Reduce heat; simmer until potatoes are very tender, about 20 minutes.
- Cool slightly.
- Working in batches, puree soup in blender.
- (Can be made 1 day ahead.
- Cool slightly.
- Chill, then cover.)
- Heat 3 tablespoons oil in large skillet over medium heat.
- Add shallots; saute until deep golden, about 15 minutes.
- Bring soup to simmer in heavy large pot.
- Thin with more stock, if desired.
- Season with salt and pepper.
- Ladle into bowls.
- Top with caramelized shallots.
