The Tabernacle In Branson

The Tabernacle In Branson



By Brenda Storch, Messianic Rebbetzin of The Tabernacle

This recipe is included in my cookbook "A Taste of Fall" - it is available in the bookstore with all proceeds going to the Team Shine Kenya Trip. Brenda


  • 4 medium red potatoes
  • 1 large onion, coarsely chopped
  • 2 tsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed
  • 1 bulb garlic
  • 1 Tbsp. olive oil
  • 1 14 1/2-oz. can chicken broth
  • 1 Tbsp. all-purpose flour
  • 1/4 tsp. pepper
  • 1 cup half-and-half or light cream
  • Croutons (optional)
  • Fresh rosemary sprigs (optional)

  • Peel and cube 2 of the potatoes. Cube remaining 2 potatoes, leaving skin on. Place peeled potatoes on one side of a 9x9x2-inch baking pan and the unpeeled potatoes on the other side. Sprinkle onion and snipped rosemary evenly over all. Peel away the dry outer leaves of skin from bulb of garlic. Leave skins of cloves intact. Snip off the pointed top with scissors, leaving the bulb intact, but exposing the cloves. Place the garlic bulb, cut side up, on top of the potatoes. Drizzle olive oil over all. Bake, covered, in a 400° oven about 50 minutes or till garlic cloves fed soft and potatoes are tender; cool slightly.
  • Squeeze the garlic bulb to remove the paste from the cloves. In a blender container or food processor bowl, combine the garlic paste, peeled potatoes, about half the onion, half of the chicken broth, all of the flour, and pepper. Cover and blend till nearly smooth.
  • Pour the pureed mixture into a medium saucepan. Stir in the unpeeled cooked potato, remaining onion and broth, and half & half to make the soup the desired consistency. To serve, ladle into soup bowls. If desired, top each serving with croutons and a sprig of rosemary. Makes 5 cups (4 side dish servings)