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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 whole head garlic
2 T. olive oil
1/4 c. diced onion
1 carrot, diced
4 c. chicken stock
4 new potatoes, cubed
1/2 tsp. ground dried rosemary
1/4 tsp. ground thyme
3/4 c. whipping cream
1/2 c. smoked salmon, torn or cut into bite-size pieces
salt and pepper to taste
1 green onion, thinly sliced
Preheat an oven to 375F.
Cut top off the head of garlic, trimming about 1/4 inch off of the top of each clove; trim individual cloves along the sides of the head to expose their heads as well
Brush the cut cloves with 1 tablespoon of olive oil; wrap completely with a piece of aluminum foil, place in a small baking dish.
Bake at 375F for 25 minutes, or until the cloves are tender and nicely browned.
Remove garlic from oven, open foil and allow to cool slightly.
When cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed.
Squeeze both halves to release the roasted cloves into small bowl; set aside
Heat the remaining 1 tablespoon olive oil in a large saucepan; stir in onion and carrot; cook, for 5 minutes
Add chicken stock, potatoes, rosemary, and thyme.
Bring soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
Remove about 1/2 of the potatoes from the pot and reserve.
Add garlic puree to saucepan and, with a hand-held mixer wand, puree soup and garlic until smooth.
Stir in reserved cooked potato, cream, and smoked salmon and bring to a simmer; simmer to taste with salt and pepper.
Serve, hot, with a sprinkle of green onion.
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SEAFOOD - SMOKED SALMON AND POTATO CHOWDER
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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 whole head garlic
2 T. olive oil
1/4 c. diced onion
1 carrot, diced
4 c. chicken stock
4 new potatoes, cubed
1/2 tsp. ground dried rosemary
1/4 tsp. ground thyme
3/4 c. whipping cream
1/2 c. smoked salmon, torn or cut into bite-size pieces
salt and pepper to taste
1 green onion, thinly sliced
Preheat an oven to 375F.
Cut top off the head of garlic, trimming about 1/4 inch off of the top of each clove; trim individual cloves along the sides of the head to expose their heads as well
Brush the cut cloves with 1 tablespoon of olive oil; wrap completely with a piece of aluminum foil, place in a small baking dish.
Bake at 375F for 25 minutes, or until the cloves are tender and nicely browned.
Remove garlic from oven, open foil and allow to cool slightly.
When cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed.
Squeeze both halves to release the roasted cloves into small bowl; set aside
Heat the remaining 1 tablespoon olive oil in a large saucepan; stir in onion and carrot; cook, for 5 minutes
Add chicken stock, potatoes, rosemary, and thyme.
Bring soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
Remove about 1/2 of the potatoes from the pot and reserve.
Add garlic puree to saucepan and, with a hand-held mixer wand, puree soup and garlic until smooth.
Stir in reserved cooked potato, cream, and smoked salmon and bring to a simmer; simmer to taste with salt and pepper.
Serve, hot, with a sprinkle of green onion.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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