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| Potato Soup with Roast Garlic |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Tuesday, 29 July 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Servings : 4
Ingredients :
750 g potatoes, peeled and chopped ¼ cup cream 1 brown onion, chopped 3 cloves garlic, crushed 8 springs thyme 2 cups water 2 cups chicken stock ¼ cup olive oil chives, chopped (optional)
Preparation:
1. Preheat oven to 120°C. Break garlic into cloves and place into a small oven proof dish. Add half the thyme. Drizzle with oil. Cover with foil. Roast for 2 hours or until garlic is very soft. Remove garlic from oil, reserving oil. Set garlic aside to cool. Once cooled, squeeze soft garlic flesh from skin. 2. Heat 1 tablespoon of reserved oil in a large saucepan over medium heat. Add onion. Cook, uncovered, for 5 to 6 minutes or until onion softens. Add potatoes and remaining thyme. Toss to coat in onion mixture. Add water and stock. Cover with a lid. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes or until potatoes are very tender. Set aside for 20 minutes. Stir through garlic flesh. Blend soup in batches until smooth. Return to saucepan. Stir over low heat for 5 minutes or until hot. Season with salt and pepper. Ladle soup into serving bowls. Swirl a little cream through soup in each bowl. Top with chives. Serve.
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