{"id":1657,"date":"2010-03-08T08:31:07","date_gmt":"2010-03-08T16:31:07","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1657"},"modified":"2010-03-08T08:31:07","modified_gmt":"2010-03-08T16:31:07","slug":"roasted-potato-soup","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1657","title":{"rendered":"Roasted Potato Soup"},"content":{"rendered":"

From Recipes from America\u2019s Small Farms<\/em><\/strong><\/p>\n

4 medium Russet potatoes, peeled, cut into small cubes<\/p>\n

4 garlic cloves, sliced<\/p>\n

1 to 2 TBSP toasted sesame oil or olive oil<\/p>\n

1 tsp salt<\/p>\n

1 tsp freshly milled black pepper<\/p>\n

2 to 3 cups vegetable stock or salted water<\/p>\n

1 cup soy milk or rice milk (you can use cow\u2019s milk if you prefer)<\/p>\n

\u00bd cup half and half *optional<\/p>\n

1 TBSP garlic powder<\/p>\n

1 TBSP Italian seasoning<\/p>\n

1 tsp ground cumin<\/p>\n

1 tsp ground nutmeg<\/p>\n

1 tsp ground red pepper<\/p>\n

Grated Parmesan cheese *optional<\/p>\n

Chopped fresh flat leaf parsley *optional<\/p>\n

Chopped fresh or dried thyme *optional<\/p>\n

Cracked black peppercorns *optional<\/p>\n

Preheat the oven to 400F.\u00a0 Place half of the potatoes and garlic in a 13 x 9 inch baking pan; add the sesame oil.\u00a0 Turn the potatoes and garlic to coat with the oil; sprinkle with \u00bd tsp of the salt and \u00bd tsp of the pepper.\u00a0 Roast for about 15 to 20 minutes, until the potatoes are tender.<\/p>\n

Meanwhile, bring the stock to a boil in a large saucepan and add the remaining potatoes and garlic.\u00a0 Simmer until tender, about 10 minutes.\u00a0 Puree the mixture in a blender, leaving it as thick as possible.\u00a0 You may need to puree in batches, depending on the size of the blender.<\/p>\n

Return the mixture to the pan, add the soy milk and half and half, if using, as needed for creaminess and to thin to the desired consistency.\u00a0 Add the garlic powder, Italian seasoning, cumin, nutmeg, red pepper, and remaining \u00bd tsp of and pepper.<\/p>\n

When the roasted potatoes are done, add to the soup base.\u00a0 Top with parmesan cheese, parsley, thyme, and cracked black peppercorns, if desired, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

From Recipes from America\u2019s Small Farms 4 medium Russet potatoes, peeled, cut into small cubes 4 garlic cloves, sliced 1 to 2 TBSP toasted sesame oil or olive oil 1 tsp salt 1 tsp freshly milled black pepper 2 to 3 cups vegetable stock or salted water 1 cup soy milk or rice milk (you…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":217,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1657","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1657"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1657\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/217"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}