Roasted Garlic Soup
- serving for 3-4
- 2 hours
- oven, saucepan, pan, blender
For Garlic Soup
Garlic
garlic 8 bulbs
olive oil 3 tbsp
sea salt 1 pinch
Vegetable
white onions 2 pc
leek 1 pc
large white potato 1 pc
butter 30 g
olive oil 1 tbsp
sea salt & pepper
Liquid
vegetable stock 500 ml
heavy cream 200 ml
Toppings
sourdough bread
olive oil & butter
grated parmesan
finely sliced fresh chives
Directions
Top off the garlic drizzle with oil and salt then wrapping in foil
Roast at 200c for 1 hour
Finely slice the veg and cube the potatoes
Soften veg in pan with seasoning, olive oil and butter
Add veg stock and simmer for 30 mins
Squeeze in garlic and add cream simmer for 5 mins then blend smooth
Heat a little oil in a pan with some butter
Toast sourdough slices until golden then grate over parmesan
Serve the soup with croutons and fresh chives
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman