Yukon Gold and Roasted Garlic Soup

Boulder's Farmers Mkt Aspen Moon taters

A hearty soup that can also be served chilled like vichyssoise. I froze some and will get back to you how that turned out... Yes, defrosted and reheated with great success! I garnished with roasted pine nuts and a dollup of pesto. Yum!

Ingredients:

• 8-12 garlic cloves, peeled
• 2 teaspoons olive oil
• 1/2 tablespoon unsalted butter
• 1 medium onion, peeled and cut into pieces
• 2 carrots, peeled and cut into pieces
• 2 ribs of celery, cut into pieces
• 4 cups chicken broth
• 2 cups water
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 teaspoon herbes de Provence
• 1/2 cup half and half
• salt to taste
• pepper to taste

Directions:

Preheat oven to 375-degrees. Place garlic cloves in the center of a 12-inch square of foil. Drizzle with the olive oil and toss to coat. Seal up the foil and roast until tender; about 30 minutes till just starting to turn golden on the bottom. Cool slightly. You may do this step ahead and stored in refrigerator for 5 days.

Heat a large saucepan and add the remaining olive oil and the butter. Once butter has melted; add the onion, carrots and celery. Cover loosely and cook on low heat until tender; about 10 minutes.

Stir in the broth, water, potatoes, herbes de Provence and roasted garlic. Raise heat and bring to a boil. Reduce heat, loosely cover and simmer until potatoes are tender; about 20 minutes.

Let stand 2-3 minutes. Using a hand blender, blend until smooth. Add the half and half and salt and pepper and blend until well combined.

Baked Goat Cheese Medallions

The warm, creamy goat cheese turns an ordinary leaf salad into something spectacular. The recipe is from snixykitchen.com I doubled the recipe, place the medallons on a baking sheet and froze uncovered. Once these little gems are frozen; you may wrap individually and stored in the freezer; ready and waiting to be unthawed, heated and then devoured!

Ingredients:

• 1 six-ounce log goat cheese; cut into 6 medallions
• 1 egg, beaten
• 1 tablespoon water
• chopped nuts of choice, I like pecans

Directions:

Preheat oven to 350.

Combine the beaten egg and water. Dip each medallion into the egg and then roll each into the chopped nuts.

Bake for about 10 minutes or so until golden brown. You can also broil the tops to hasten the browning process.

You may freeze as suggested above or refrigerate until ready to bake.