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Click picture to enlarge
Roasting the garlic makes this soup so tasty. Simply roast the
garlic for an hour and a half and it transforms a pungent herb
into a delightful one. We use a whole bulb (not just a
clove) to flavour this soup.
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KEY POINTS
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Preparation Time: |
10
mins |
Cooking Time: |
40 mins * |
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How Difficult |
Easy |
Freeze? |
Yes |
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Servings |
4 portions |
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* Roasting the garlic will take 1 hour 30 minutes.NOTES FOR THE COOK
| If you have no liquidiser simply mash the ingredients with a
potato masher. This will give a rougher texture to the soup
which many people prefer. |
INGREDIENTS
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Ingredients |
Metric |
Imperial |
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Potatoes |
680g |
1.5lb |
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Crème fraiche |
100ml |
3½fl oz |
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Large onion |
1 |
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Garlic bulb (not just a clove) |
1 |
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Olive oil |
3 tablespoons |
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Parsley and chives |
2 tablespoons of chopped herbs |
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Vegetable stock (fresh or two stock cubes in water) |
1 litre |
1¾ pints |
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Salt and
Pepper |
To taste |
COOKING EQUIPMENT
1 large pan
Liquidiser (optional, see notes above)
PREPARATION
Peel and chop the potatoes into roughly 3cm (1in) cubes.
Peel, top and tail and finely chop the onions.
Peel the thin silvery paper from the garlic bulb so that you can see the
individual cloves
Cooking Method
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Cut out a square of silver tin foil, place the
peeled garlic bulb in the middle and lightly close up the tin foil.
Fill a dish with water to a depth of about 2cm / 1in and place it in
a pre-heated oven to 170°C / 325°F / Gas Mark 3. Roast the garlic
for an hour and a half. This can be done earlier, the garlic will
keep for several days in the fridge. |
| Put the olive oil in a pan on a low heat. Squeeze
out the garlic from each clove into the pan. This is easier than it
sounds although it has to be said, it's about as pleasant as
squeezing a slug from its skin! Let the garlic cook for a couple
of minutes, stirring it all the time to mix the oil and garlic
together, |
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Now add the onion, still at a low heat and cook for 8 minutes
turning frequently. Add the potatoes to the pan and cook for 10
minutes turning the mixture a couple of times.
Add the stock and cook for 20 minutes until the potatoes are
soft. |
| Liquidise the soup or mash it. Return the soup to
the pan on a low heat, add the parsley and chives then the crème
fraiche. Stir until the ingredients are completely mixed then
serve into a warm bowl with a good helping of fresh crusty bread. |
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CLICK HERE FOR MORE SOUP RECIPES
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