ROASTED GARLIC SOUP

Serves 4
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Directions

  1. 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.
  2. 2Dice the onion and potato, and pick down the thyme leaves.
  3. 3In a saucepan, add a splash of oil and melt the butter on a medium-high heat.
  4. 4Add the onion and potato with a pinch of salt and cook until softened for 10 minutes.
  5. 5Add the thyme and squeeze in the roasted garlic cloves.
  6. 6Cover with vegetable stock and leave to simmer for 10 minutes.
  7. 7Transfer everything to a blender and blitz until smooth, adding your cream gradually.
  8. 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.