Ingredients
– 1 bulb of garlic
– 2 tablespoons of olive oil
– 2 cups of vegetable broth
– 1 cup of heavy cream
– 1 onion, chopped
– 2 potatoes, peeled and diced
– Salt, to taste
– Pepper, to taste
– Fresh parsley, for garnish
– 1 teaspoon of thyme
Method
1. Preheat the oven to 200°C. Cut the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast the garlic for about 30 minutes until soft.
2. Heat a pot over medium heat and add a bit of olive oil. Sauté the chopped onion until translucent.
3. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
4. Once the garlic is done, squeeze the roasted cloves into the pot. Stir in the heavy cream, thyme, salt, and pepper. Blend the soup until smooth.
5. Serve warm, garnished with fresh parsley.
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