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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This creamy soup will be a hit with anyone who loves garlic. This is the product of lots and lots of trial and error. Hope you like it! Ingredients:
2 pretty good sized garlic heads |
2 russet potatoes, peeled and diced |
1 cup chicken or vegetable stock |
2 cups cream (regular table cream will do) |
1/2 stick of butter |
1/2 tsp kosher salt |
2 tbsp olive oil |
3 rashers of bacon, chopped small and fried into bacon bits. alternatively, store bought bacon bits will be fine. bacon bits are optional anyway. |
Directions:
1. Boil diced potatoes in salted water till tender; about 15 minutes. Preheat oven to 350 deg
2. Meanwhile, fry the bacon pieces till crisp and set aside on kitchen paper.
3. Slice the tops off the two garlic heads, retain the bits from the tops you sliced off
4. Place garlic heads in a muffin pan (works great) and drizzle with olive oil
5. Place muffin tin with garlic heads in oven for 15 minutes
6. Drain water off potatoes, and place them in a blender
7. Add 1 cup chicken or vegetable stock to blender
8. When garlic heads are roasted, squeeze each roasted clove out of its skin into blender. Careful!! they'll be hot to the touch!
9. Add 1/2 stick of butter to blender and pulse all till smooth
10. Heat the cream in a frypan till just to the boiling point
11. add the garlic/potato/butter/stock to the cream and bring to the boil. Reduce heat and simmer about 5 minutes.
12. Serve in warm bowls with bacon bits sprinkled on top
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