Roasted Garlic & Shallot Potato Soup With Cheesy Croutons

Another good one from Cooking Light Magazine, December 2007 edition. The strong cheese provides a good opportunity to enjoy a full bodied ale that doesn't dominate the food. They recommend Fuller's ESB from London, or Dock Street Ale from Philadelphia.

• Ready In: 2 hrs 5 mins
• Serves: 6-8
• Yields: 1 Tureen

Ingredients

• 3 -5  whole garlic heads, unpeeled
• 3 1⁄2 tablespoons olive oil, divided
• 1 1⁄4 teaspoons salt, divided
• 1  teaspoon fresh ground black pepper, divided
•  crushed red pepper flakes (for that extra kick)
• 8 -10  shallots, unpeeled
• 2  cups  coarsely chopped onions
• 1  cup dry white wine
• 3  cups  chicken stock or 3  cups  vegetable stock
• 2  cups  cubed peeled baking potatoes (1/2 inch cubes or dice)
• 1  medium tomatoes, whole (for color only)
• 1  teaspoon  chopped fresh thyme
• 1  cup 2% low-fat milk
• 16  slices French baguettes (about 1/2-inch thick)
•  cooking spray
• 3⁄4 cup  crumbled blue cheese
• 2  tablespoons  grated fresh parmesan cheese

Directions

1. ROAST GARLIC & SHALLOTS:
2. Preheat oven to 400°F.
3. To prepare soup, remove white papery skins from garlic heads (do not peel or separate cloves); cut off tops, leaving root ends intact.
4. Place garlic in a shallow roasting pan.
5. Drizzle 1 tablespoon oil over garlic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Cover with foil; bake at 400°F for 20 minutes.
7. Add shallots to pan; drizzle 1 tablespoon oil over shallots; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
8. Cover and bake at 400°F for 25 minutes or until tender and browned.
9. Cool.
10. Squeeze garlic to extract pulp; peel shallots.
11. Discard skins.
12. Set garlic pulp and shallots aside.
13. THE SOUP:
14. Heat 1 1/2 tablespoons oil & crushed red pepper flakes (if using) in a Dutch oven over medium heat; add onion & tomato (if it falls apart that is OK).
15. Cover and cook 15 minutes or until lightly browned, stirring occasionally.
16. Add garlic pulp, peeled shallots, and wine.
17. Reduce heat; simmer, uncovered, 5 minutes.
18. Stir in stock, potato, and thyme; bring to a boil.
19. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
20. Cool slightly.
21. Place half of potato mixture in a blender; process until smooth.
22. Pour pureed mixture into a large bowl.
23. Repeat procedure with remaining potato mixture.
24. Return pureed mixture to pan; stir in milk, 3/4 teaspoon salt, and 1/2 teaspoon pepper into pureed mixture.
25. Cook over medium heat 5 minutes or until thoroughly heated.
26. Preheat oven to 400°F
27. PREPARE CROUTONS:
28. Place bread slices in a single layer on a large baking sheet; lightly coat tops of bread with cooking spray.
29. Bake at 400°F for 8 minutes or until lightly browned; sprinkle cheeses evenly over bread slices & bake 3 minutes or until cheese melts.
30. Serve warm on the side with soup; and a salad of greens.