Author: Carolyn Severin, Hamama Success Team Member Prep Time: 20 minutes Cook Time: 1 hour Makes: 4-6 servings This soup is deliciously creamy and comforting. It’s roasted and caramelized with shallots, potatoes and garlic, then blended until smooth. An added plus is that it’s so easy to make! All you have to do is roast the veggies, blend and enjoy! Ingredients: 8 medium yukon potatoes, peeled and chopped 2 shallots, chopped 5 entire garlic heads, tops cut off Olive oil for drizzling 1 tsp each salt and pepper 1 tsp dried rosemary 1 tsp dried thyme 3 cups vegetable or chicken broth 1 cup heavy cream Garnish: Hamama microgreens Toasted bread Shredded cheese Salt and pepper to taste Instructions: Preheat the oven to 400°F. Place the potatoes, garlic heads and shallots on a baking sheet. Drizzle olive oil and add the thyme, rosemary, salt and pepper. Mix to coat the veggies well. Place in the oven and cook for 30-45 minutes until the potatoes are fork tender and the garlic is golden brown. When the veggies finish roasting, add them to a large pot. Add the broth and heavy cream and use an immersion blender until smooth. If you don’t have an immersion blender, transfer everything to a blende, then pour back into the pot. Heat the stove to medium low and let the soup heat up a bit. When the soup is nice and warm, ladle into bowls and garnish with fresh microgreens, salt and pepper, shredded cheese & some bread for dipping. Enjoy!
