Roast garlic & potato soup

Roast garlic & potato soup


The ingredient of Roast garlic & potato soup

  1. 2 heads garlic, unpeeled
  2. 2 tsp olive oil
  3. 1L (4 cups) Massel chicken style liquid stock or vegetable liquid stock
  4. 250ml (1 cup) water
  5. 650g sebago (brushed) potatoes, peeled, cut into large pieces
  6. 2 sprigs fresh thyme
  7. 60ml (1/4 cup) thin cream
  8. Extra fresh thyme leaves, to serve

The instruction how to make Roast garlic & potato soup

  1. Preheat oven to 180u00b0C. Place the garlic in a small baking dish and drizzle with the oil. Roast in preheated oven for 40 minutes or until garlic is soft when tested with a skewer. Set aside for 10 minutes to cool slightly.
  2. Place stock and water in a large saucepan, cover and bring to the boil over high heat. Cut about 1cm off top of each garlic head. Squeeze garlic from cloves into stock. Add potatoes and thyme. Reduce heat to medium and simmer, covered, for 20 minutes or until potato is tender. Set aside to cool for 5 minutes. Use tongs to remove thyme and discard.
  3. Place half of soup in the bowl of a food processor or blender and process until smooth. Transfer to a heatproof bowl. Repeat with remaining soup.
  4. Return the soup to the saucepan and add the cream. Bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until heated through and thickened slightly.
  5. To serve, ladle the soup into individual serving bowls and sprinkle with the extra thyme leaves.

Nutritions of Roast garlic & potato soup

calories: 214.861 calories
calories: 9 grams fat
calories: 4 grams saturated fat
calories: 24 grams carbohydrates
calories: 2 grams sugar
calories: 6 grams protein
calories: 15 milligrams cholesterol
calories: 1034.11 milligrams sodium
calories: NutritionInformation


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