Creamy potato soup with roasted garlic and parsley pesto

Creamy potato soup with roasted garlic and parsley pesto – a delicious and comforting recipe, perfect for chilly winter days. This soup will not only warm your soul but also bring a unique flavor, thanks to the amazing transformation of roasted garlic. I invite you to discover with me how to prepare this tasty dish, which can quickly become a family favorite.

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 60 minutes
Servings: 4-6

Ingredients:

For the soup:
- 4-5 large potatoes
- 3 heads of garlic
- 1 chicken drumstick (or ready-made chicken broth)
- 1 onion
- 1 tablespoon olive oil
- 1 tablespoon butter
- 200 ml cooking cream
- Salt and pepper, to taste

For the parsley pesto:
- 1 large bunch of parsley
- 3-4 tablespoons olive oil
- Freshly grated salt and pepper
- 1 tablespoon almond flakes
- 1 tablespoon pumpkin seeds
- 2 tablespoons grated parmesan (or another aged cheese)
- 1 crushed garlic clove

Recipe story:

Roasted garlic potato soup is a dish that blends tradition with innovation. This recipe was inspired by the desire to create a comforting dish that is also healthy. Garlic, an ingredient used since ancient times for its medicinal properties, radically changes its taste when roasted, becoming sweet and aromatic. This soup is not only delicious but is also considered "cold-fighting" due to the garlic.

Preparation steps:

1. Prepare the broth: If you have ready-made chicken broth, use it confidently. If not, use a pressure cooker to prepare the broth quickly. Clean and wash the chicken drumstick, then add it to the pot. Peel the potatoes and cut them into cubes, then add them to the pot. Cover with water and boil for 30 minutes, starting to count from the moment the water begins to boil. After boiling, strain the broth and keep the boiled potatoes.

2. Prepare the soup base: In a large pot, add a little olive oil and butter. Sauté the finely chopped onion until it becomes soft and translucent. Add a ladle of the strained broth and let it simmer until the onion is well cooked. Then, add the rest of the broth and the potatoes.

3. Prepare the roasted garlic: Take the heads of garlic and lightly cut off the tip of each head so that the cloves are visible. Place them on a piece of aluminum foil, drizzle with a little oil and salt, then wrap them well. Bake in a preheated oven at 180 degrees Celsius for 20-30 minutes until soft. The garlic is roasted when the pulp easily comes out when pressed.

4. Finish the soup: Once the garlic is roasted, gather the pulp and add it to the soup. Using an immersion blender, puree the soup until creamy. You can adjust the consistency of the soup by adding more broth or potatoes, according to your preferences. Season with salt and pepper to taste, then stir in the cooking cream and let it simmer for a few minutes.

5. Prepare the parsley pesto: Wash the parsley well and select the leaves. In a food processor, combine the parsley leaves, olive oil, salt, pepper, almond flakes, pumpkin seeds, parmesan, and the crushed garlic clove. Blend until you obtain a smooth paste. The pesto keeps well in a jar with a lid in the refrigerator.

6. Serving: The soup is served hot, with crispy croutons, Greek yogurt, toasted pumpkin seeds, and parsley pesto. The croutons can be made by cutting stale bread into cubes, drizzling them with olive oil and spices, then baking them in the oven for 5-10 minutes.

Practical tips and variations:

- Roasted garlic: If you want to experiment, try roasted garlic in other dishes, such as sauces or salads. Its sweet and aromatic flavor will transform any dish.
- Ingredient variations: You can add other vegetables, such as carrots or celery, to enrich the soup. Additionally, replacing the cream with Greek yogurt provides a lighter note and a fresh flavor.
- Pairing with drinks: A warm potato soup pairs wonderfully with a dry white wine or a fresh lemonade to balance the flavors.

Calories and nutritional benefits:

This soup contains approximately 350-400 calories per serving, depending on the amount of cream used. It is rich in complex carbohydrates from potatoes, B vitamins, and antioxidants from garlic, which contribute to strengthening the immune system.

So, feel free to experiment and adapt this recipe according to your preferences. I hope each spoonful of soup brings warmth and comfort on chilly days. Enjoy your meal!