Poached garlic lends its lovely flavor to the soup, and then everything gets a quick whirl in the food processor, producing a light, creamy soup—without cream. Add some crunch to this with Cheesy Crostini (page 60).

　　

Ingredients

for 1 quart of finished soup, serving 4

　　12 large whole garlic cloves, peeled (about 3/4 cup)

　　4 cups Savory Potato Broth (page 63)

　　1 medium onion, finely chopped (about 1 cup)

　　1/4 teaspoon salt, or more to taste

　　Freshly ground black pepper

　　

Step 1

Poach the garlic in water, as for the purée on page 67, until the cloves are soft and the water is nearly evaporated. Heat the savory soup base to a gentle boil, add the garlic and any drops of poaching water; stir in the onion, salt, and pepper. Return to the boil, and cook covered for about 30 minutes—or uncovered, if you want it thicker.

　　

Step 2

Let the soup cool at room temperature, then purée it in a food processor or blender, in batches if necessary. Taste, and adjust the seasonings. Reheat the soup, and serve right away in warm bowls, with freshly grated cheese and extra-virgin olive oil. If you’ve made crostini, float two or three in each bowl; top with spoonfuls of cheese and a swirl of olive oil.

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.