Potato and Roasted Garlic Broth |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Roasting the garlic mellows and sweetens the garlic without overpowering the soup. This is a simple 4 ingredient recipe. Spice it up if you like but this simple recipe has great qualities. Use a floury potato for it to give a velvety texture. Good served HOT with melted cheddar or gruyere cheese on french bread Ingredients:
1 head garlic (about 20 cloves) |
4 medium potatoes, diced |
7 1/2 cups good quality hot vegetable stock |
chopped flat leaf parsley, to garnish |
Directions:
1. Preheat the oven to 375°F Place the unpeeled garlic bulbs or bulb in a small roasting pan and bake for 30 minutes or until soft in the center.
2. Meanwhile, par-boil the potatoes in a large pan of lightly salted boiling water for 10 minutes.
3. Simmer the stock in another pan for 5 minutes.
4. Drain the potatoes and add them to the stock.
5. Squeeze the garlic pulp into the soup, reserving a few whole cloves, stir and season to taste.
6. Simmer for 15 minutes and serve topped with whole garlic cloves and parsley.
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