From my dear friend Robyn Campbell
This features fresh and roasted garlic…if you’re gonna do it, might as well go all the way.
3 heads of garlic
a bit of oil to drizzle for the roasted garlic
a soup spoon of olive or vegetable oil
a small onion
3 medium potatoes
about 4 cups water
1-2 cups milk
serve with chunks of bread
Roast 2 heads of garlic in the oven: leave the skins on, toss them in olive oil and put them on a baking tray at 350º F for about 20-25 minutes until soft. Take them out, let them cool so you can handle them. The garlic should squeeze out of the cloves. Tasty!
Take the remaining head of fresh garlic and crush the cloves with a knife. Add to soup pan: oil, fresh garlic, onion, leek. Fry one medium heat until onion is translucent (about 5-10mins). Add water and potatoes, plus roasted garlicky goodness, and a bit of salt and pepper (add more later to suit your taste – this is just to get the flavours blending…).
Bring to a boil, then turn down to simmer on medium-low for at least 20 minutes. Feel free to keep it on the stove for hours. I swear the smell of garlic will warm your heart.
When you’ve finished cooking it, blend it up with a hand blender to get all the chunks out. This soup is a smooth operator! At the end, add enough milk to meet your desired thickness and creaminess, and warm the soup again but not to a boil.
“I first had this soup in Austria, and the soup itself was quite thin (i.e liquidy)… but then we threw in chunks of bread (baguette, or french loaf, or homemade wholewheat) and it was awesome. Season with salt and pepper to taste before serving.
I made this last week – we ate it for three days straight and longed for more. Phenomenal. Share with your closest friends, and nearest and dearest companions.” Robyn Campbell
Thanks for sharing Robyn…now here’s a couple of articles on the health benefits of Garlic: