Recipe - Roasted Yellow Pepper Soup And Roasted Tomato Soup With Pt 2

1 Whole garlic head
1 tablespoon Olive oil
1 pound Peeled yukon gold; quartered
or red potatoes
3 cup Water
One half cup 1% lowfat milk
One fourth teaspoon Salt
One fourth teaspoon Pepper

1. Preheat oven to 375 oF.

2. Remove white papery skin from garlic head (do not peel or separate
cloves). Rub oil over garlic head; wrap in foil. Bake at 375 oF for 1 hour;
cool 10 minutes. Separare cloves; squeeze to extract garlic pulp. Set
aside. Discard skins.

3. Place potatoes in a saucepan, and cover with water. Bring to a boil;
cook 15 minutes or until very tender. Drain. Heat milk in pan over medium
heat until hot (do not boil). Add potatoes, salt, and pepper, and beat at
medium speed of a mixer until potato mixture is smooth. Add garlic pulp,
and stir well.

Yield: 5