Recipe - Roasted Garlic Soup With Arugula

Three fourths cup Garlic cloves (about 2 1/2
Heads) peeled
1 tablespoon Olive oil
6 cup Chicken stock or broth
1 Three fourths pound Russet potatoes peeled,
Cut into
lg Pieces
1 md Onion cut or sliced up
1 Bay leaf
1 cup Fresh arugula (about 2
Bunches) chopped
One fourth cup Whipping cream

Preheat oven to 350=B0F. Combine garlic and oil in small bowl; toss to
coat. Spread out garlic on baking sheet. Bake until soft, about 15 minutes.
=20 Combine stock, potatoes, onion and bay leaf in large pot; bring to
boil. Reduce heat, cover and simmer until potatoes are tender, about 45
minutes. Remove bay leaf. Mix garlic into soup. Puree in blender in
batches. Return puree to pot. Season with sal and pepper. (Can be made 1
day ahead. Cover; chill.) =20 Add arugula and cream to soup and bring to
simmer. Ladle into bowls.

Recipe By : Bon Appetit November 1993

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip