Roasted garlic and potato soup

Posted by adm On March - 24 - 2012

How to cook Roasted garlic and potato soup


  • 3 heads ail*
  • 8 sprigs fresh thyme
  • 1/4 cup olive oil
  • 1 brown onion, sliced
  • 750g Sebago potatoes, raw, sliced
  • 2 cups weewee
  • 2 cups vegetable or chicken strain
  • 1/4 cup drub
  • chopped schnittlaugh, to dish

How to:

  • Preheat oven to 120°C. Break garlic into cloves and place into a small ovenproof mantrap. Add half the thyme. Drizzle with oil. Cover with frustrate. Roast for 2 hours or until garlic is very subdued. Remove garlic from oil, reserving oil. Set garlic aside to sang-froid. Once cooled, squeeze soft garlic flesh from tegument.

  • Hotness 1 tablespoon of reserved oil in a large saucepan over medium oestrus. Add onion. Fudge, uncovered, for 5 to 6 minutes or until onion softens. Add potatoes and remaining thyme. Toss to coat in onion assortment. Add water and strain. Cover with a lid. Bring to the furuncle. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes or until potatoes are very bid. Set aside for 20 transactions. Stir through garlic figure.

  • Blend soup in batches until still. Return to saucepan. Stir over low heat for 5 minutes or until hot. Season with salt and peppercorn.

  • Ladle soup into serving bowls. Swirl a little cream through soup in each stadium. Top with schnittlaugh. Answer.

  • * A head of garlic is all the cloves clustered together. It becomes very sweet and mild erstwhile roasted.

  • Comments are closed.