Preparation / Directions:
Remove white papery skin from each garlic head (do not peel or separate
cloves). Wrap each head separately in aluminum foil. Bake at 350 degrees for
1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4
cup of garlic pulp; discard the skins.
Cook bacon in a large saucepan over medium-high heat until crisp. Add onion,
carrot, and minced garlic, and saute 5 minutes. Add potato, broth, salt,
pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20
minutes or until potato is tender; remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a blender or food
processor,
and process until smooth. Return puree to pan; stir in milk, and cook over
low heat until thoroughly heated. Remove from heat, and stir in chopped
parsley.
Thickened by mashed potatoes, this rich soup gets its hearty, smoky flavor
from the addition of bacon and garlic.
7 1 cup servings
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