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Roasted Garlic Soup With Black Olive Crostini

3 ounces butter
6 whole heads of garlic, separated and peeled
2 pounds onions, peeled and chopped
2 pounds potatoes, peeled and diced
11/2 quarts milk
11/2 quarts chicken stock
Salt and pepper to taste

Crostini:
7 ounces pitted Kalamata olives, finely chopped
7 ounces olive oil
12 slices French bread

Heat butter in heavy saucepan over medium heat. Cook garlic until evenly golden. Add onions and stir 2 to 3 minutes. Add potatoes and cook without letting vegetables brown, stirring to prevent potatoes from sticking. Cook until onion is soft. Add milk and stock, bring to boil then simmer 30 to 40 min.

Puree or put through food mill. Return to clean pot, salt and pepper to taste.

To make the crostini: Add olive oil in drops to chopped olives to form paste. Toast bread on both sides. Spread one side with olive paste. Float in soup or serve as a side dish.

Dee Hughes

Thursday, February 10, 2000



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