Jim Kelleys Roasted Garlic And Pepper Soup Recipes

JIM KELLEY'S ROASTED-GARLIC-AND-PEPPER SOUP

Steps:

• In a large saucepan, combine all the ingredients except the cheese and cilantro. Bring to a boil over high heat; lower the heat and simmer until vegetables are very soft, about 5 minutes. Remove from heat and cool slightly.
• Working in batches, puree the soup in a blender until very smooth. Return to the pan and reheat. Divide the soup among 6 soup plates or bowls. Place a slice of goat cheese in the center of each serving and garnish with a few cilantro leave

CREAMY ROASTED GARLIC SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
• Drizzle oil over garlic heads.
• Bake until golden, about one hour.
• Cool slightly.
• Press individual garlic cloves between thumb and finger to release garlic oils.
• Melt butter in heavy large saucepan over medium heat.
• Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
• Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
• Stir in hot stock and sherry.
• Simmer 20 minutes, stirring occasionally, then cool slightly.
• Puree soup in batches in blender or processor.
• Return the soup to the saucepan.
• Add cream and simmer until thickened, about ten minutes.
• Add lemon juice to taste.
• Season with salt and white pepper.
• Place one slice of toast in bottom of bowl.
• Ladle soup into bowls.
• Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.

JAMIE'S ROASTED SWEET GARLIC SOUP

Steps:

• Preheat the oven to 200 C or 400 degrees F.
• Bake the garlic cloves for about 20 minutes or until soft.
• Break the bread into small pieces and soak in the milk.
• Using a food processor, blend the almonds until fine.
• Throw in the soaked bread and the soft inside of the roasted garlic.
• Add a little chicken stock or water and blend.
• When you have a fine purée, gradually add in enough stock or water to make a nice, thick, soup.
• Finish by seasoning with salt and pepper and a good drizzle of sherry vinegar and olive oil.
• Garnish with some green grapes and chopped marjoram on top.