Recipes
Roasted Garlic and potato Soup
Serves : 6
Recipe Book : Taste the Good Life
A creamy soup that is low in fat and high in flavour. The roasting of the garlic gives the soup a sweet and mellow edge while the potatoes provide the creamy texture.
A wonderful source of seasoning in cooking, garlic is also widely recognised for its health-giving benefits. Studies show that garlic has beneficial uses and may help to lower cholesterol levels and reduce blood clotting. Garlic can be taken in the form of odourless capsules, which can be obtained from health food and chemist shops, but if you enjoy the taste of garlic use it as much as you can in your cooking.
Ingredients
- 1-2 heads of garlic
- 2 dsp olive oil
- 1 large onion - finely chopped
- freshly ground black pepper
- 2 good-sized potatoes - peeled and diced
- 570ml/1pt homemade chicken or vegetable stock
- 2 dsp parsley - coarsely chopped
- 1 bay leaf
- 4-6 spring onions - finely chopped
Method
Sprinkle the whole heads of garlic with half of the olive oil and wrap them in tinfoil. Roast in the oven @ 200°C/gas mark 6 for approximately 30-45 minutes until the garlic has softened. Take the garlic out of the oven. You should now be able to squeeze it out easily from its papery skin.
Heat the remaining olive oil in a large saucepan and add the garlic and onion. Season with pepper. Cook over a gentle heat for 4-5 minutes until the onions become opaque. Now add the diced potatoes and cook for a further 2 minutes. Next, add the stock, parsley, bay leaf and spring onions and simmer gently for a further 45-60 minutes.
Allow the soup to cool slightly, remove the bay leaf, then whiz in a blender until the texture is smooth and creamy.
When you are ready to serve the soup, return it to the saucepan to warm it through. Check and adjust the seasoning as required. Serve the soup hot, garnished with crispy onions or spring onions.
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