Ingredients
4 garlic
1 tbsp olive oil
1 large brown onion
diced
1 large potato
peeled and diced
6 cups chicken stock
(1.5L)
200ml cream
Allergy Advice
Contains Dairy
Equipment
- 1 oven
- 1 foil
- 1 large saucepan
- 1 stick blender
Instructions
- Preheat oven to 180°C (160°C fan-forced). Place garlic on top of a sheet of foil. Drizzle with 2 teaspoons of the olive oil and season well. Wrap well and bake for 1 hr until garlic is soft.
- Once cool enough to handle, squeeze all of the garlic from the skins.
- In a large saucepan, heat remaining oil. Cook onion over low heat for 5 minutes until translucent. Be very careful not to let it brown.
- Add garlic, potato and stock. Bring to the boil, reduce heat and simmer for 30 minutes until potatoes are soft.
- Remove from heat. Process soup with a stick blender (or transfer to a blender or food processor) until smooth and silky.
- Just prior to serving, add cream and reheat gently. Season if required.
- Serve with a dollop of creme fraiche and chopped chives.
Notes
Tip
Try to find organic garlic. The flavour is far superior.
Variation
Vegetable stock is a fine substitute for the chicken stock.
