1-2 medium whole heads of garlic
1 tablespoon canola oil
1 cup finely chopped yellow onion
6-7 medium Yukon Gold potatoes
1 cup peeled, diced cooking apple (Cortland)
1/4 cup dry white wine
3-4 scallions, thinly sliced
1 6-7 oz. jar roasted red peppers,
cut into 1/2 inch squares
1/2 cup reduced fat sour cream
1/2 -1 cup milk, as needed
salt and pepper to taste
Preheat oven to 350 degrees.
Place garlic on baking sheet and bake 40 minutes.
Saute onion in oil in soup pot until golden.
Add potatoes, and wine and just enough water to cover. Add 1 stock cube if necessary.
Bring to simmer and simmer covered 35 to 40 minutes until potato is soft.
When garlic is done, squeeze the softened pulp from the cloves right into the soup and discard the skins.
Mash to potatoes in the soup until the base is thick and chunky.
Add remaining ingredients, stir well, and let soup sit for one hour before serving.
Reheat gently – do not boil