Buying a giant bunch of beautiful broccoli right before we take off for a long weekend may not have been the wisest of decisions, or was it?? Now that my kitchen is filled with the smell of roasted garlic, and dinner is well on it's way to being finished, I'm thinking that my impetuousness was more of a stroke of pure genius.
Making veggie soups are simple, and a wonderful way to clean out that fridge. By adding roasted garlic, you turn an ordinary soup in to something a little more special. You might as well roast a few heads of garlic, while you have the oven on - they are great to have on hand. They should keep about a week in the fridge.
Roasted Garlic and Broccoli Soup
Borrowed from The Los Angeles Times
Serves 6 - 8
1 large, plump head of garlic
pinch of salt and pepper
drizzle of olive oil
1 large bunch of broccoli
2 TBLS butter or olive oil
1 medium onion, diced
1 large baking potato, peeled and cubed into 1 '' dice
6 cups chicken or vegetable broth
salt and pepper to taste
Preheat oven to 375.
Slice the top 1/4 off the head of garlic. Drizzle olive oil over head of garlic, season with salt and pepper and place the top back over the head. Wrap in tin foil and roast until tender, about 45 minutes. Set aside to cool.
While garlic is roasting, heat oil or butter in a large pot, and sweat onions for about 5 minutes and add chopped broccoli florets and potato cubes. Add stock and bring to a boil.
Partially cover and simmer for about 30 minutes, or until potato is cooked thoroughly.
Once the roasted garlic is cool enough to handle, squeeze the roasted cloves into the soup.
Season with salt and pepper.
Puree soup in batches, or (better yet!), use an immersion blender. Serve soup hot.