Creamy Garlic Soup & Black Olive Crostini

Stick of butter
Heads of garlic (yes, four!): peeled
2 Onions: finely chopped
3 Potatoes: peeled and cubed
2 Cups of milk
Cups of broth or water

4 Slices of french baguette
1/2 Cup of black olives: finely chopped
2 Tablespoons of extra virgin olive oil. (Honestly, any olive oil will do:)


One: Melt 2 tablespoons of butter in medium sauce pan over medium heat. Once butter has melted add peeled garlic cloves and saute until slightly golden in color. Add the onions and cook until tender and glossy.Then add your your potatoes and remaining butter, and cook for about 10 minutes. Stir attentively as starcy potatoes will try to stick to your pan and butter may try to burn. At the ten minute point pour in the milk and stock/water, and allow to cook for about 15 minutes or until potatoes become soft.

Two: Puree the soup in portions using a food processor or blender. When processing set the speed to highest setting and walk away. You must allow the prossessor to do it’s job for about 3-5 minutes at a time in order for the soup to attain a fine, silky texture. Meanwhile, rinse your pan. I always use a clean pan to tranfer the processed soup to. Once soup is returned to pan salt and black pepper to taste, and keep warm.

THREE: For black olive crostini, simply spread the chopped olives onto slices of baguette bread, sprinkle with olive oil, and broil until lightly toasted.

INFINE!: Serve right away.

LOOKING BACK: You can add more butter than originally called for, possibly a whole stick. I know, bad for you, but oh so good. Also, if you prefer your soup a little thicker and richer you can substitute one cup of cream for one cup of milk. DON’T be afraid of the garlic. No matter how much you use it will not overpower the soup.


~ by rimofheaven on February 3, 2008.

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