Potato soup with roast garlic

6 servings

Ingredients

Quantity Ingredient
700 grams Potatoes (1 1/2 lb)
35 xes Large cloves garlic (4 ... 5 heads !!)
3 tablespoons Extra virgin olive oil
Onion
2 xes Carrots
1½ litre Water (2 1/2 pints)
1 teaspoon Sea salt
Black pepper

Directions

Peel the cloves of garlic and roast them in 1 tb of the olive oil in a moderately hot oven, 190 oC/375 oF, for 15 ... 20 minutes, until they are just golden and soft but not brown.

Peel and quarter the onion, peel and slice the carrots, scrub (but do not peel) the potatoes and cut them into 2½ cm (1 in) thick cubes.

Boil all the together for about 15 minutes in the water with 1 ts of sea salt until the carrots and potatoes are soft.

Add the roast garlic cloves and their residual oil to the vegetables, cool slightly and liquidize. Season with pepper and stir 2 tb of olive oil into the soup before serving.

(From: Brigid Allen, The soup book, M Papermac, ISBN 0 333 58224 1)

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