I saw this recipe over at the flour sack and just HAD TO TRY IT ! I am so glad I did ! This is one delicious soup. I made a few adjustments though. I LOOOOOVE roasted garlic and decided that it would be amazing in this soup ... it was.
Here's how I did mine ...
3 blobs of butter (I didn't really measure, just scooped)
1 leek, sliced (I just slice til I get up to the dirty bits)
1 bunch of spring onions (They needed to be used up but they were a good addition)
3 cloves of garlic, minced
2 whole garlic heads, chop of the top (you know, the part that holds them all together)
6 cups chicken stock
a bay leaf
salt
pepper
700g (1.5lb) potatoes, peeled and chopped into cubes
450g (1lb) red potatoes, peeled and chopped into cubes
1/2 cup cream (although, I didn't measure and may have used a little more)
a few sprigs of fresh thyme
a hand full of fresh chives, minced
garlic chips ... (thinly sliced garlic, shallow fried in olive oil til golden brown)
Preheat oven to 200C (400F), wrap your two garlic heads in tin foil and let roast in oven til softened. (I think it took about 30/40 minutes) Prepare rest of ingredients.
Melt the butter in a soup pot over medium heat. Add leaks and spring onions, cook til soft. Stir in garlic and cook another minute or so, til it smells GREAT ! Add broth, bay leaf, salt and pepper. Partially cover and bring to a boil. Add potatoes and continue to simmer til potatoes are tender. 15 minutes ? 20 ? Pull out the bay leaf. By now, your garlic should be roasted. Squeeze garlic out of the skins into a small bowl. Smush it up with a fork. Put it, along with the cream and thyme into the soup. Check your seasoning. Add more salt and pepper if needed. Use your zoop zoop (stick/immersion blender) to process the soup til creamy ... leave a few potato chunks if you like. Sprinkle with garlic chips and fresh chives.
Here's how I did mine ...
3 blobs of butter (I didn't really measure, just scooped)
1 leek, sliced (I just slice til I get up to the dirty bits)
1 bunch of spring onions (They needed to be used up but they were a good addition)
3 cloves of garlic, minced
2 whole garlic heads, chop of the top (you know, the part that holds them all together)
6 cups chicken stock
a bay leaf
salt
pepper
700g (1.5lb) potatoes, peeled and chopped into cubes
450g (1lb) red potatoes, peeled and chopped into cubes
1/2 cup cream (although, I didn't measure and may have used a little more)
a few sprigs of fresh thyme
a hand full of fresh chives, minced
garlic chips ... (thinly sliced garlic, shallow fried in olive oil til golden brown)
Preheat oven to 200C (400F), wrap your two garlic heads in tin foil and let roast in oven til softened. (I think it took about 30/40 minutes) Prepare rest of ingredients.
Melt the butter in a soup pot over medium heat. Add leaks and spring onions, cook til soft. Stir in garlic and cook another minute or so, til it smells GREAT ! Add broth, bay leaf, salt and pepper. Partially cover and bring to a boil. Add potatoes and continue to simmer til potatoes are tender. 15 minutes ? 20 ? Pull out the bay leaf. By now, your garlic should be roasted. Squeeze garlic out of the skins into a small bowl. Smush it up with a fork. Put it, along with the cream and thyme into the soup. Check your seasoning. Add more salt and pepper if needed. Use your zoop zoop (stick/immersion blender) to process the soup til creamy ... leave a few potato chunks if you like. Sprinkle with garlic chips and fresh chives.
No comments:
Post a Comment