Directions
- 1Cut the heads off three heads of garlic.
- 2Drizzle olive oil over the cut garlic heads.
- 3Season the garlic with salt and pepper.
- 4Wrap the garlic heads in aluminum foil.
- 5Roast the garlic for 45 minutes.
- 6Dice up an onion roughly.
- 7Slice up a leek.
- 8Peel and chop two to three potatoes depending on their size.
- 9Add some olive oil to a pot.
- 10Add the chopped onions and leeks to the pot and start sautéing.
- 11Add the potatoes to the pot.
- 12Add the roasted garlic to the pot.
- 13Deglaze with white wine and let the alcohol cook off.
- 14Stir the ingredients in the pot.
- 15Add the chicken stock to the pot.
- 16Let the soup simmer for a while for the flavors to get to know each other.
- 17Blend all ingredients together into a smooth liquid using an immersion blender.
- 18Add double cream to the soup.
- 19Add chopped parsley to the soup.
- 20Stir in the parsley.
- 21Ladle the garlic soup into a bowl.
- 22Serve with croutons.
Ingredients
- 3 heads Garlic
- Olive oil
- 1 Onion
- 1 Leek
- 2 Potatoes
- White wine
- Chicken stock
- Double cream
- Parsley
- Croutons
Equipment
KnifeCutting boardAluminum foilPotPotato peelerImmersion blenderLadlePan
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