Roast garlic, potato and leek soup

Posted by adm On February - 7 - 2012

How to cook Roast garlic, potato and leek soup


  • 2 garlic bulbs, unpeeled, cloves disjointed
  • 1 tablespoon olive oil
  • 2 medium leeks, cut, halved, water-washed, sliced
  • 1 celery stalking, shredded
  • 1 1/2 tablespoons fresh thyme leaves
  • 2 cups vegetable strain
  • 700g red rascal potatoes, raw, sliced

How to:

  • Preheat oven to 180°C/160°C fan-strained. Line a baking tray with baking wallpaper. Place garlic on prepared tray. Drizzle with half the oil. Roast garlic for 12 to 15 minutes or until bid. Symbolize 10 minutes or until cool enough to hold. Squeeze garlic from skins. Discard skins.

  • Lag, heat remaining oil in a saucepan over medium-high passion. Add leeks, celery and 1 tablespoon thyme. Make, stirring, for 5 to 7 minutes or until bid. Add strain, 2 cups cold water and potatoes. Cover and bring to the moil. Reduce heat to sensitive. Simmer, uncovered, for 12 to 15 minutes or until potatoes are bid. Add ail.

  • Remove from rut. Transfer to a processor. Process soup until tranquil. Stir in 1/2 cup cold water and remaining thyme leaves. Return to medium oestrus. Cook for 2 minutes or until heated through. Season with salt and peppercorn. Service.

  • Make a batch of soup and freeze for work lunches.

  • Store in airtight containers. Microwave for 2 to 3 minutes or until heated through.

  • Freeze soup for capable 3 months. Defrost in the fridge overnight before reheating, adding stock if requisite.

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