Garlic Soup
| Published: 28th February 2008 15:14 |
A creamy rustic-style soup; roasting the garlic mellows the flavour and releases a wonderful sweetness as the garlic caramelises.
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 1 hour
Ingredients
1 whole head of Garlic
50g Butter
2 light olive oil
1 onion, finely chopped
1 leek, finely sliced
1 large potato, finely diced
750ml Milk
1 lemon, juice only
3 tbsp extra virgin olive oil
pinch Salt
pinch Freshly ground pepper
Method
1. Preheat the oven to 180oC/gas 4. Using a sharp knife, cut the very top off the garlic bulb, just enough to expose the garlic cloves.
2. Place the garlic in the oven and cook for 45 minutes, until the cloves soft. Remove the garlic bulb and leave until cool enough to handle. Squeeze out the soft cloves
3. Melt the butter and olive oil together in a large saucepan.
4. Add the onion and leek and cook for 2-3 minutes, until just beginning to soften.
5. Add the potato and stir thoroughly to ensure the potatoes are well coated in the butter. Cover the pan and cook for a further 4-5 minutes, stirring occasionally.
6. Pour in the stock, bring the soup to the boil, then cover and reduce the heat. Simmer for 10-12 minutes.
7. Season the soup with salt and pepper and stir in the lemon juice and roasted garlic.
8. Blend using a liquidiser or hand-held blender.
9. Pour the soup warmed bowls and drizzle over some olive oil. Serve with warm crusty bread.
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