Roasted Garlic and Potato Soup
3 heads garlic
8 sprigs fresh thyme
¼ cup olive oil
1 large onion, chopped
750g sebago potatoes
2 cups water
2 cups vegetable or chicken stock
chopped chives to serve
Preheat oven to 120C. Break garlic into cloves and place in a small oven proof dish. Add half the thyme and drizzle with oil. Cover with foil and roast for 2 hours or until garlic is very soft. Remove garlic from oil, and when cooled, squeeze garlic from skins. Reserve the oil.
Heat 1 tablespoon of reserved oil in a large saucepan over medium heat. Add onion, and cook uncovered for 5 to 6 minutes or until onions soften. Add potatoes and remaining thyme. Toss to coat in onion mixture, add water and stock, cover, and bring to the boil. Reduce heat to medium-low and simmer partially covered for 20 minutes. Stir through garlic flesh.
Blend soup in batches until smooth. Return to saucepan and stir over low heat for 5 minutes or until hot. Season with salt and pepper.
Ladle soup into serving bowls and swirl a little cream through the soup in each bowl. Top with chives to serve.