When it comes to Passover cooking, I’m obsessed with chasing flavor. The roasted garlic head in this thick and satisfying soup provides it with a slightly sweet undertone, the sautéed garlic gives it a an aromatic kick, and the dill adds another level of flavor and complements the potato nicely.
1/2 tsp. olive oil
2 tablespoons olive oil
1 medium onion. small dice
5 cloves garlic, minced
4 cups vegetable broth
4 cups water
6 russet potatoes, peeled and cut into 2″ chunks
1/4 cup (or more) chopped dill
Salt and Pepper, to taste
1. Heat oven to 400F. Cut across top of garlic bulb so that the cloves are exposed. Drizzle with half teaspoon of olive oil. Wrap in foil paper. And cook in oven for 35-40 minutes.
2. In the meantime: In a large stock pot over medium high heat add two tablespoons of olive oil, then add chopped onion and sautee until translucent and tender about 3 minutes. Add chopped garlic and stir for approximately 1 minute, or until light golden brown.
3. Pour the vegetable stock and the water into the pot and lightly stir the ingredients together. Place the chopped potatoes into the pot and then add the chopped dill. Stir well, and cover. Allow the soup to come to a boil and then reduce heat to a rolling simmer for about 30 minutes, stirring occasionally. The potatoes should be soft and yielding to a fork or knife when pierced. Love magic
4. Once the foil wrapped garlic is cool enough to handle, squeeze the contents of the bulb into the soup mixture. The roasted garlic should be tomato-paste like in texture. With an immersion blender (aka stick blender) puree all the ingredients together, until a thick and smooth consistency results.
Garnishing ideas: a sprig of dill, a splash of olive oil. For hardcore garlic lovers: A sprinkling of chopped garlic that is sautéed until golden brown and a little crunchy.