ROASTED GARLIC SOUP
Serves 4
Directions
- 1Slice the tops off the garlic bulbs, season with salt, pepper, and olive oil, cover in foil, and roast in the oven at 180 Celsius for 30-40 minutes until golden and soft.
- 2Dice the onion and potato, and pick down the thyme leaves.
- 3In a saucepan, add a splash of oil and melt the butter on a medium-high heat.
- 4Add the onion and potato with a pinch of salt and cook until softened for 10 minutes.
- 5Add the thyme and squeeze in the roasted garlic cloves.
- 6Cover with vegetable stock and leave to simmer for 10 minutes.
- 7Transfer everything to a blender and blitz until smooth, adding your cream gradually.
- 8To serve, finely chop chives, ladle the soup into bowls, and finish with a swirl of cream, chili oil if using, and chives.
Ingredients
- 2 garlic bulbs
- 1 large brown onion
- 1 large potato
- 15 g fresh thyme
- 750 ml vegetable stock
- 250 ml cream
- 1 bunch fresh chives
- Crispy chilli oil
- 1 tbsp butter
- Salt
- Pepper
- Olive oil
Equipment
ovensaucepanblenderknifecutting boardfoil
Tips
- Serve with hot buttered toast.
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