Potato Soup with Roast Garlic
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...
Ingredients
- 700g potatoes (1 1/2 lb)
- 35large cloves garlic (4 . 5
- 1onion
- 2carrots
- 11/2 l water (2 1/2 pints)
- 1tsp sea salt
Directions
- 1
700 g Potatoes (1 1/2 lb) 35 x Large cloves garlic (4 .
- 2
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 gar
- 3
20 minutes, until they are just golden and soft but not brown
- 4
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
- 5
Boil all the together for about 15 minutes in the water with 1 ts of sea salt until the carrots and potatoes are soft
- 6
Add the roast garlic cloves and their residual oil to the vegetables, cool slightly and liquidize
- 7
Season with pepper and stir 2 tb of olive oil into the soup before serving
- 8
From: Brigid Allen, The soup book, M Papermac, ISBN 0 333 58224 1)