Roast Garlic, Potato and Leek Soup

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Roast Garlic, Potato and Leek Soup

 

 

2 garlic bulbs, unpeeled, cloves separated

4 teaspoons olive oil

2 medium leeks, trimmed, halved, washed, sliced

1 celery stalk, chopped

6 teaspoons fresh thyme leaves

2 cups vegetable stock

700 g (24 1/2 oz) red rascal potatoes, peeled, chopped

salt and pepper, to taste

 

 

1. Preheat oven to 180 C (375 F) or 160 C (320 F) fan-forced.

 

2. Line a baking tray with non-stick baking paper. Place garlic on

prepared tray. Drizzle with half the oil. Roast garlic for 12 to 15

minutes or until tender. Stand for 10 minutes or until cool enough to

handle. Squeeze garlic from skins. Discard skins.

 

3. Meanwhile, heat remaining oil in a saucepan over medium-high heat.

Add leeks, celery and 4 teaspoons thyme. Cook, stirring, for 5 to 7

minutes or until tender.

 

4. Add stock, 2 cups cold water and potatoes. Cover and bring to the

boil. Reduce heat to medium. Simmer, uncovered, for 12 to 15 minutes

or until potatoes are tender. Add garlic.

 

5. Remove from heat. Transfer to a food processor. Process soup until

smooth.

 

6. Stir in 1/2 cup cold water and remaining thyme leaves. Return to

medium heat. Cook for 2 minutes or until heated through.

 

7. Season with salt and pepper. Serve.

 

 

Serves 4.