Roasted garlic and potato soup

Roasted garlic and potato soup


Swirl a dollop of cream through this delicious garlic and potato soup.

The ingredient of Roasted garlic and potato soup

  1. 3 heads garlic*
  2. 8 sprigs fresh thyme
  3. 1/4 cup olive oil
  4. 1 brown onion, chopped
  5. 750g Sebago potatoes, peeled, chopped
  6. 2 cups water
  7. 2 cups Massel vegetable liquid stock
  8. 1/4 cup cream
  9. chopped chives, to serve

The instruction how to make Roasted garlic and potato soup

  1. Preheat oven to 120u00b0C. Break garlic into cloves and place into a small ovenproof dish. Add half the thyme. Drizzle with oil. Cover with foil. Roast for 2 hours or until garlic is very soft. Remove garlic from oil, reserving oil. Set garlic aside to cool. Once cooled, squeeze soft garlic flesh from skin.
  2. Heat 1 tablespoon of reserved oil in a large saucepan over medium heat. Add onion. Cook, uncovered, for 5 to 6 minutes or until onion softens. Add potatoes and remaining thyme. Toss to coat in onion mixture. Add water and stock. Cover with a lid. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes or until potatoes are very tender. Set aside for 20 minutes. Stir through garlic flesh.
  3. Blend soup in batches until smooth. Return to saucepan. Stir over low heat for 5 minutes or until hot. Season with salt and pepper.
  4. Ladle soup into serving bowls. Swirl a little cream through soup in each bowl. Top with chives. Serve.

Nutritions of Roasted garlic and potato soup

calories: 353.481 calories
calories: 22 grams fat
calories: 6 grams saturated fat
calories: 29 grams carbohydrates
calories: 4 grams sugar
calories: 8 grams protein
calories: 16 milligrams cholesterol
calories: 497.56 milligrams sodium
calories: NutritionInformation

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