POTATO SOUP WITH ROAST GARLIC

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
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700 g Potatoes (1 1/2 lb)
35 x Large cloves garlic (4 … 5
– heads !!)
3 tb Extra virgin olive oil
1 x Onion
2 x Carrots
1 1/2 l Water (2 1/2 pints)
1 t Sea salt
Black pepper

Peel the cloves of garlic and roast them in 1 tb of
the olive oil in a moderately hot oven, 190 oC/375 oF,
for 15 … 20 minutes, until they are just golden and
soft but not brown.

Peel and quarter the onion, peel and slice the
carrots, scrub (but do not peel) the potatoes and cut
them into 2.5 cm (1 in) thick cubes. Boil all the
together for about 15 minutes in the water with 1 ts
of sea salt until the carrots and potatoes are soft.

Add the roast garlic cloves and their residual oil to
the vegetables, cool slightly and liquidize. Season
with pepper and stir 2 tb of olive oil into the soup
before serving.

(From: Brigid Allen, The soup book, M Papermac, ISBN 0
333 58224 1)

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