Roasted garlic cream soup
An amazing soup made from home grown organic garlic and potatoes that heals, comforts and taste delicious. Food doesn't get better than this in my opinion!
Ingredients
- 1 Onion chopped
- 6 small Garlic heads (or 4 Lge) cut in half diagonally
- 2 Potatoes diced
- 3 Bay leaves
- stock chicken or veggie
- thyme leaves
- 100 ml white wine
- 200 ml cream
- 200 ml Parmesan cheese grated
- butter
Garnish
- parsley finely chopped
- croutons
- Parmesan cheese grated
Instructions
Place the garlic on an olive oil greased oven tray. Drizzle with more olive oil, salt and pepper.
Cover with tin foil and roast in a 150C oven until soft and creamy. Around 40 minutes.
In a large saucepan. Saute the onions in oil and butter until soft.
Add thyme and bay leaves, stir.
Add potatoes and enough stock to cover everything.
Simmer for 30- 45 minutes.
Add the roasted garlic by squeezing the soft flesh out of the skin straight into the soup.
Cook for another 10 minutes.
Add cream and Parmesan cook for another 5 minutes
Blend with the hand mixer. Add a knob of butter and blend until smooth.
Season with salt and pepper.
- Garnish with croutons, grated Parmesan and parsley
Notes
- Roast the garlic slowly on low heat for a sweet mild garlic flavor
- For more sharp garlic taste, add a bit of raw garlic to the soup as well
