cream of roasted garlic soup

How To Make cream of roasted garlic soup

• 1

  Saute the bread cubes and garlic powder in 2 tablespoons butter in a large skilet over medium heat until the bread cubes are golden. Remove from the skillet and set aside.
• 2

  Place the garlic heads on an ungreased baking sheet; drizzle with olive oil. Bake at 350 degrees for 1 hour. Remove from the oven and let cool.
• 3

  Remove and discard the papery skin from the garlic. Cut off the bottom of each garlic head, and squeeze out soft garlic into a small bowl. Set garlic aside.
• 4

  Saute the onion in 2 tablespoons butter in a medium saucepan over medium heat until tender. Stir in buttermilk and whipping cream. Bring just to a boil; reduce heat, adn simmer uncovered, for 5 minutes. Remove from heat; set aside and let it cool.
• 5

  Position the knife blade in a food processor bowl; add the reserved garlic, buttermilk mixture, and potato. Process 1 minute or until smooth.
• 6

  Return the pureed mixture to the saucepan; stir in the Cognac, salt, and 1/8 teaspoon dillweed. Cook over medium heat until mixture is thoroughly heated, stirring frequently.
• 7

  To serve, ladle soup into individual soup bowls. Sprinkle with the reserved bread cubes. Garnish with dill weed if desired.
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