Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 ea Whole garlic heads 4 c Low-salt chicken broth
2 sl Bacon, diced 1/2 ts Salt
1 c Diced onion 1/4 ts Pepper
1 c Diced carrot 1 ea Bay leaf
2 ea Garlic cloves, minced 1 c 2% low-fat milk
6 c Diced baking potato (about 1/4 c Chopped fresh parsley
. 2 pounds)

Remove white papery skin from each garlic head (do not peel or
separate cloves). Wrap each head separately in aluminum foil. Bake
at 350 deg. F. for 1 hour; let cool for 10 minutes. Separate cloves
and squeeze to extract 1/4 cup of garlic pulp; discard the skins.

Cook bacon in a large saucepan over medium-high heat until crisp. Add
onion, carrot, and minced garlic and saute 5 minutes. Add potato,
broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce
heat and simmer 20 minutes or until potato is tender; remove bay leaf.

Combine garlic pulp and 2 cups potato mixture in a blender or food
processor and process until smooth. Return puree to pan; stir in
milk and cook over low heat until thoroughly heated. Remove from
heat and stir in chopped parsley. Serving size: 1 cup.

CALORIES 199 (14% from fat); PROTEIN 7.8g; FAT 3g (sat 1.1g, mono
0.5g, poly 0.4g); CARB 38g; FIBER 3.9g; CHOL 5mg; IRON 2.8mg; SODIUM
300mg; CALC 150mg

From "Cooking Light" magazine, May 1995.

Typed: iris grayson
Submitted By IRIS GRAYSON On 04-27-95

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