Purple Potato Vichyssoise With Roasted Garlic Recipes

PURPLE POTATO VICHYSSOISE WITH ROASTED GARLIC

Steps:

• Preheat the oven to 350 degrees F.
• Cut off the top 1/4 of the pointy end of the garlic bulb so that all of the cloves are exposed. Drizzle with olive oil, wrap in aluminum foil and bake for about 1 hour, or until the top is browned and the individual cloves are soft throughout. Let cool.
• Melt the butter in a soup pot over medium-high heat. Add the leek and onion and stir for about 5 minutes, or until they are translucent but not yet brown. Add the wine and cook for 2 more minutes.
• Add the potatoes and stock. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. (Adjust heat as required to simmer.)
• Add the salt, pepper, and sage. Let the soup cool.
• Extract the individual garlic cloves (squish them all out by applying pressure to the bottom of the bulb, or remove them individually with an escargot fork). Add them to the stockpot.
• If using fresh sage, remove sprigs, then puree the soup in a blender or food processor. Refrigerate for a minimum of 1 hour.
• Just before serving, add 1 part milk for every 3 parts soup, and blend in a blender for 15 seconds to aerate. Serve cold in chilled bowls.

ROASTED WHOLE GARLIC CROSTINI

Steps:

• Preheat oven to 400 degrees F.
• Slice 1/2-inch off the pointed end of the garlic bulb to expose each clove. Place garlic on aluminum foil. Pour 1 teaspoon of olive oil over the top of each bulb and let it sink into the cloves.
• Wrap foil around garlic bulbs and bake for approximately 1 hour, or until exposed cloves are golden brown.
• In a dry saute pan over medium-high heat, toast pine nuts for approximately 5 minutes, or until golden brown.
• Toast baguette slices in oven or toaster oven.
• To serve, place garlic, cheese, pine nuts and parsley on a serving plate along side crostinis. Instruct guests to extract individual garlic cloves from bulb with a small fork, spread on toast, and top with goat cheese, pine nuts and parsley leaves.