Recipe - Potato And Roasted Garlic Soup Wwheat Berry Watercress Sala

FOR SOUP
2 lg Heads garlic; unpeeled
2 tablespoon Olive oil
2 md Onions; chopped
4 pound Boiling potatoes; preferably
Yukon gold or yellow finn
8 cup Water

FOR SALAD
2 tablespoon Sherry vinegar
One half cup Scallion puree or scallion
oil; see recipe
6 cup Water
1 cup Cooked wheatberries; cooked
1 teaspoon Salt
1 bn Watercress
4 Belgian endives
One fourth cup Scallion puree; garnish
Crusty bread; accompaniment

Full title: Potato And Roasted Garlic Soup With Wheat Berry, Watercress,
And Endive Salad. This sophisticated soup and salad combination makes a
cozy winter lunch for friends.

PREP 1 bunch watercress: discard coarse stems, wash well and spin dry
(about 3 cups). 4 Belgian endives, separate leaves and cut crosswise into
1/2inchthick slices

1. Preheat oven to 400F degrees.

2. Make soup: On a flat surface smash garlic heads, root ends up, with palm
of hand to break up cloves, leaving peels intact. Put garlic on a sheet of
foil and drizzle with 1 tablespoon oil. Sprinkle garlic with salt and
pepper to taste and wrap tightly in foil. Bake garlic in middle of oven 40
minutes, or until very tender. Unwrap garlic carefully and let stand until
cool enough to handle. In a bowl squeeze roasted garlic out of cloves by
squeezing one end, discarding skin.

3. In a kettle cook onions in remaining tablespoon oil over moderate heat
until softened. Peel and cut potatoes into 1/2inch pieces and add to
kettle with water. Bring water to a simmer and cook potatoes, covered,
stirring occasionally, until very tender, about 20 minutes.

4. Transfer half of potatoes with cooking liquid to a bowl and in a
blender, in batches, puree with garlic until smooth. Transfer mixture as
pureed to kettle, stirring, and season soup with salt and pepper.

Note: Soup may be made 1 day ahead, cooled completely, and chilled,
covered.

5. Make salad: In a large bowl whisk together vinegar, scallion puree, and
salt and pepper to taste.

6. In a saucepan bring water with wheat berries and salt to a gentle boil.
Cook wheat berries, uncovered, adding more water if necessary, 1 One fourth hours,
or until just tender. Drain wheat berries in a sieve and add to vinegar
mixture, tossing to combine well. Let mixture cool. Wheat berry mixture may
be made 1 day ahead and chilled, covered. Bring wheat berry mixture to room
temperature before proceeding.

7. In a kettle heat soup over moderate heat, stirring, until hot. In a
large bowl toss watercress and endives with wheat berry mixture and season
with salt and pepper. Pour soup into 8 serving bowls and garnish each with
One half tablespoon scallion puree. Serve soup and salad with bread.

EACH: 241 cals, 4g fat (15%) using the "lowfat alternative" scallion puree.

MAKE AHEAD: Prepare the Scallion Puree: Can be prepared in 45 minutes or
less. INGREDIENTS: One half cup olive oil; 2 cups chopped scallion greens (about
1 bunch), patted dry. DIRECTIONS: In a saucepan heat One fourth cup oil over
moderate heat and cook scallions just until tender and bright green in
color (do not let brown). In a blender puree scallion mixture with
remaining One fourth cup oil until smooth. Season scallion puree with salt and
pepper and let cool. Makes about Three fourths cup. LOWFAT ALTERNATIVE: blanch the
scallions for up to 2 minutes or until bright green. Shock in ice water.
Drain well. Puree with vegetable broth as needed. (Be patient) pat

Recipe by: Gourmet, Jan 1996

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Mar 05,
1999, converted by MM_Buster v2.0l.