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December 9, 2009 # 2:45 am # Recipes # One Comment
Method:
Heat the butter in a stock pot, caramelize the onion. Toss in the rest of the veggies and then the roasted garlic. Add in the broth and de-glaze the pan (scrape the bottom with a wooden spoon to get the bits of browned butter and onion to incorporate into the broth.) Add in the spices and simmer, then add in the heavy cream and bring back to a simmer and cook on low heat until the all the veggies are tender. Mix in the chopped parsley before using a stick blender to blend to a smooth consistency.
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[...] Potatoes (I ordered too many for our Thanksgiving meal), Roasted Garlic, Enriched Broth, Heavy Cream (yeah, we still keep a steady supply in the house to help the wee kahunas keep gaining weight), Nutmeg, Onions, and the handy dandy stick blender equals Creamy Roasted Garlic Soup [...]