Roasted Garlic Soup and Salad

Serving Size: 1 cup soup and 1 cup salad. Meal is nutritionally complete.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To Roast the Garlic  Preheat oven to 350 degrees.

Step 2

Use a bread knife or other serrated knife to slice off the top of the garlic heads and expose the tip of each clove. Place the garlic on a piece of aluminum foil and drizzle with 2 Tablespoons olive oil. Fold up the foil, sealing the edges to form a packet.

Step 3

Bake the foil-wrapped garlic for 45 minutes.

Step 4

Remove the roasted garlic from the oven and allow it to cool until it is safe to handle.

Step 5

Squeeze the garlic heads into a small bowl and discard the garlic husks.

Step 6

To Make the Soup  Heat butter and 1 Tablespoon olive oil in a large, heavy saucepan over medium heat.

Step 7

Add the onions and cook until they turn translucent, stirring occasionally.

Step 8

Add the carrots and cook for another 5 minutes.

Step 9

Crush 4 cloves of garlic. Add to the mixture and cook until it becomes fragrant, about another 2 minutes.

Step 10

Add the cubed potato, broth, wine, roasted garlic, salt and pepper.

Step 11

Bring the soup to a boil and then reduce the heat to medium-low and simmer, covered, for another 40 minutes.

Step 12

Once the soup is cooked, puree it in batches using a blender or food processor until smooth.

Step 13

Return the pureed soup to the pan and whisk in the cream.

Step 14

Heat on medium heat until warmed through (do not boil). Reduce heat and keep warm until ready to serve.

Step 15

To Make the Salad  Prepare vinaigrette by whisking ingredients together. Drizzle pears with orange juice and set aside.

Step 16

Toss together greens, onion and cheese. Place on individual plates.

Step 17

Top with pears and chicken. Drizzle with vinaigrette and fresh pepper.