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Potato And Roasted Garlic Soup With Wheat Berry Watercress Salad

Make Potato And Roasted Garlic Soup With Wheat Berry Watercress Salad at home with Garlic, Olive Oil, Onions, Water For Salad, and Sherry Vinegar. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 head
• 2 tbsp
• 2
• 4 lb
• 8 cup
• 2 tbsp
• 1/2 cup
• 6 cup
• 1 cup
• 1 tsp
• 1 bunch
• 4
• 1/4 cup

Method (preview)

1. 1

   4 Belgian endives, separate leaves and cut crosswise into 1/2-inch-thick slices

2. 2

   Preheat oven to 400F degrees.

3. 3

   Make soup: On a flat surface smash garlic heads, root ends up, with palm of hand to break up cloves, leaving peels intact.

4. 4

   Put garlic on a sheet of foil and drizzle with 1 tablespoon oil.

5. 5

   Sprinkle garlic with salt and pepper to taste and wrap tightly in foil.

6. 6

   Bake garlic in middle of oven 40 minutes, or until very tender.

7. 7

   Unwrap garlic carefully and let stand until cool enough to handle.

8. 8

   In a kettle cook onions in remaining tablespoon oil over moderate heat until softened.

9. 9

   Peel and cut potatoes into 1/2-inch pieces and add to kettle with water.

10. 10

    Bring water to a simmer and cook potatoes, covered, stirring occasionally, until very tender, about 20 minutes.

11. 11

    Transfer half of potatoes with cooking liquid to a bowl and in a blender, in batches, puree with garlic until smooth.

12. 12

    Transfer mixture as pureed to kettle, stirring, and season soup with salt and pepper.

13. 13

    Make salad: In a large bowl whisk together vinegar, scallion puree, and salt and pepper to taste.

14. 14

    In a saucepan bring water with wheat berries and salt to a gentle boil.

15. 15

    Cook wheat berries, uncovered, adding more water if necessary, 1 1/4 hours, or until just tender.

16. 16

    Drain wheat berries in a sieve and add to vinegar mixture, tossing to combine well.

17. 17

    Let mixture cool.

18. 18

    Bring wheat berry mixture to room temperature before proceeding.

19. 19

    In a kettle heat soup over moderate heat, stirring, until hot.

20. 20

    In a large bowl toss watercress and endives with wheat berry mixture and season with salt and pepper.

21. 21

    Pour soup into 8 serving bowls and garnish each with 1/2 tablespoon scallion puree.

22. 22

    Serve soup and salad with bread.

23. 23

    MAKE AHEAD: Prepare the Scallion Puree: Can be prepared in 45 minutes or less.

24. 24

    Season scallion puree with salt and pepper and let cool. Makes about 3/4 cup.

25. 25

    Shock in ice water.

26. 26

    Drain well.

27. 27

    Puree with vegetable broth as needed. (Be patient) -pat