Ingredients
– 1 whole garlic bulb
– 2 tablespoons olive oil
– 1 onion, chopped
– 1 potato, diced
– 4 cups vegetable broth
– 1 cup heavy cream
– Salt, to taste
– Pepper, to taste
– Fresh parsley, for garnish
Method
1. Preheat the oven to 200°C. Slice off the top of the garlic bulb, exposing the cloves. Wrap it in foil and drizzle with olive oil. Bake for 30-35 minutes until soft.
2. In a large pot, heat some olive oil over medium heat. Add the chopped onion and cook until translucent.
3. Toss in the diced potato and stir for a couple of minutes. Pour in the vegetable broth and bring the mix to a boil.
4. Once the garlic is done, squeeze the cloves into the pot. Simmer for about 15 minutes until the potato is tender.
5. Use a blender to puree the soup until smooth. Pour in the heavy cream and season with salt and pepper. Serve hot, garnished with fresh parsley.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
