| | Roasted Garlic Soup with Turkey
4 whole heads of garlic
1 teaspoon of olive oil
4 cups of chicken stock
2 medium carrots, sliced
1 cup of whole kernel corn
1 small onion, sliced
4 ounces of turkey cutlets, chopped
1/2 cup of minced fresh parsley
1/4 teaspoon of salt
1/4 teaspoon of black pepper
Preheat oven to 350ºF. With a sharp knife, slice the top 1/4-inch off each head of garlic; discard the tops. Lightly brush the heads with the oil. Place in a shallow baking dish. Cover with foil. Bake for 55 to 60 minutes. Remove the foil and bake for 10 minutes, or until the garlic skin is browned and the interior is very soft. Set aside until cool enough to handle. Squeeze the cloves to release the roasted garlic; discard the skin.
In a blender, combine the garlic and 1 cup of the stock. Process until smooth.
In a Dutch oven , combine the carrots, corn, onions, and 1 cup of the remaining stock. Cook, stirring, over medium-high heat for 10 minutes, or until the onions are soft but not browned. Add the turkey, garlic mixture, and the remaining 2 cups stock. Bring to a boil. Cook, stirring occasionally, for 20 minutes, or until the turkey is no longer pink in the center. Stir in the parsley, salt, and pepper; serve. Serves 6. |
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