Roasted Garlic, Onion and Potato soup

Chef D

6

Roasted Garlic, Onion and Potato soup

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

• If cooking in a stock pot: 1 tbsp (15 mL) vegetable oil
• 1 cup (250 mL) chopped onions
• 3 cloves roasted garlic
• 2 cups (500 mL) of diced celery root
• 2 cups (500 mL) diced EarthFresh white mashing/puree potatoes peeled
• 1/4 cup (60 mL) dried onion
• 1/2 tsp (2.5) nutmeg
• 1 carton of vegetable stock (900 mL)
• 1 cup (250 mL) white wine
• 1 cup (250 mL) cream cheese or milk (OPTIONAL)
• Season with salt and pepper

Instructions

1. To cook in a pressure cooker:
2. Add celery root, EarthFresh white mashing/puree potatoes, onions, garlic, dried onion, nutmeg, stock, and white wine to a pressure cooker. Seal the lid and place over med/high heat, bring up to heat or when the safety valve clicks ups and then reduce heat to low and continue to cook for 25 minutes.
3. Remove from heat and let cool for 5 minutes release steam, then remove lid when safety valve has gone down. Puree soup. If you like, and add cream cheese or milk and season with salt and pepper.
4. To cook in a stock pot:
5. Preheat a large pot on the stove over medium heat. Add vegetable oil, and sauté onions until translucent. Add garlic and sauté until fragrant. Add diced celery root, EarthFresh white mashing/puree potatoes, dried onion, and nutmeg to the pot.
6. Add vegetable stock and white wine and raise heat to high until pot comes to a boil. Lower to medium-low heat and cover to cook for about 45 minutes, until potatoes and celery root are fork-tender. If adding the cream cheese or milk, stir in at the end.
7. If you don't add the cream cheese or milk, you may prefer to add a little water or additional stock.