Roasted Garlic-Portobello-Potato Soup

from the CafeCreosote

Eating a similar soup at a restaurant inspired me to created this very dressy cream of potato soup. Its flavored with roasted garlic and full of cheesy tortellini and meaty portobellos. Fresh basil or parsley make a great garnish.

2 tablespoons butter
1 head garlic, roasted
2 1/2 large potatoes, sliced
1 quart chicken stock
3/8 cup heavy cream
3/8 cup milk
1 pinch salt
1 pinch white pepper
2 large portobellos, sliced
2 tablespoons butter
1 cup tortellini, cheese-filled

In saucepan melt the butter over medium heat. Add the potato slices and saute , about 5 minutes. Add the chicken stock. Bring to a boil, cover, reduce the heat to low, and simmer until the potatoes are very soft, about 30 minutes. Squeeze “garlic meat” out of roasted garlic. Add to saucepan. Transfer to a food processor and puree until very smooth. return to heat. Add tortellini to soup. Meanwhile, in a small frying pan saute portobellos in butter. When tortellinis are all’dente, stir in the cream and milk. Add portobellos and season to taste with salt and pepper.

Nutritional Information
Servings Per Recipe: 5
Calories 327 Calories From Fat 49%
Protein 7g Carbohydrate 34g
Cholesterol 63mg Sodium 1929mg

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About bonsaiherb

I am a retired/disabled nurseryman who loves to cook and was an avid mushroom collector in Santa Cruz. I am also a rock collector and do some work in finishing them into finished works of art.

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