Select Page

Fabulous Recipes

www.fabulousrecipes.net

Roasted Garlic and Potato Soup

 

Ingredients

3 heads garlic

8 sprigs fresh thyme

ΒΌ cup olive oil

1 large onion, chopped

750g sebago potatoes

2 cups water

2 cups vegetable or chicken stock

chopped chives to serve

Method

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.

  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
Share This