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Yukon Gold Potato Soup with Roasted Garlic and Red Peppers
"Vegetarian Soups for All Season by Nava Atlas"
"Though this soup is very low in fat, the buttery flavor of Yukon Gold potatoes makes it taste rich and luscious."
1 large or 2 medium whole heads garlic
15 ml1 tablespoon canola oil
240 ml1 cup finely chopped onion
6 to 7 medium Yukon Gold potatoes, peeled and diced
240 ml1 cup peeled, diced apple (use a soft cooking apple such as Cortland)
¼ cup dry white wine
3 to 4 scallions, thinly sliced
6 or 7 ounce jar roasted red bell peppers, drained and cut into ½-inch squares
½ cup reduced-fat sour cream substitute
½ to 1 cup soy milk, as needed
Salt and freshly ground pepper to taste
Preheat oven to 350 degrees. Place the whole head(s) of garlic on a baking sheet and bake for 40 minutes.
Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.
Add the potatoes, apple, wine and just enough water to cover. Bring to a simmer, then simmer gently, covered, for 35-40 minutes, until the potato is quite soft.
When the garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins.
Mash the potatoes in the soup with a potato masher until the base is thick and chunky.
Add the remaining ingredients, stir well, and let the soup stand off the heat for an hour before serving. Heat through very gently; don’t allow the soup to come to a boil.
The approaching winter storm turned my mind to soups today. Letting it stand for an hour to let the flavors develop is an essential piece of preparation.