Roasted Garlic Soup

You’ll need

serves 3-4

8 Garlic bulbs

3 tbsp olive oil

pinch of sea salt

2 white onions

1 leek

1 large white potato

30g butter

1 tbsp olive oil

500ml vegetable stock

200ml double cream

slices of sourdough baguette

olive oil

butter

parmesan finely grated

fresh chives finely sliced

Method

1. start by slicing the top of the garlic bulbs off to expose the cloves, drizzle with olive oil, season with salt and pepper than wrap tightly in tin foil. Roast these at 200c for 1 hour, the garlic will then be super soft and tender to squeeze out ready to add to the soup later

2. finely slice the onions, leeks and dice the potatoes, sweat these down in 30g butter and 1 tbsp olive oil. add some seasoning to this and once the onions are translucent and soft pour in the vegetable stock and add the roasted garlic.

3. simmer the soup for 30 mins before adding the cream and blending until very smooth

4. toast some sourdough in a little oil and butter, top with some finely grated parmesan

5. serve the bread as croutons in the soup and top with fresh chives