ROASTED GARLIC SOUP

⏲ Prep time ⏲ Cooking time Difficulty level Portions

20 min 70 min ★★☆☆☆ 4

Ingredients

Vegetables & Aromatics

•            Garlic bulbs: 10 whole bulbs (≈ 500 g total before roasting)

•            Onions, chopped: 400 g

•            Leeks, sliced: 300 g

•            Celery, chopped: 200 g

•            Potatoes, peeled & diced: 600 g

Fats & Liquids

•            Butter: 80 g

•            Olive oil: 40 g

•            Chicken or vegetable stock: 3 litres

•            Double cream: 300 g

Seasoning

•            Salt: 12–15 g (adjust to taste)

•            Black pepper: 3–4 g

•            Thyme (fresh): 10 g or dried thyme: 3 g

•            Bay leaves: 3 leaves

Optional Garnish

•            Croutons

•            Chives or parsley

•            Extra roasted garlic

•            A drizzle of cream

Cooking instructions

1. Roast the garlic

•            Preheat oven to 190°C.

•            Slice the tops off the garlic bulbs, drizzle with olive oil, wrap in foil.

•            Roast 45 minutes until soft, golden, and caramelised.

•            Squeeze out the soft garlic cloves and set aside.

2. Soup base

•            Melt butter in a large pot.

•            Add onions, leeks, and celery; cook 10 minutes until soft.

•            Add potatoes, roasted garlic, thyme, and bay leaves.

3. Simmer

•            Pour in the stock.

•            Bring to a boil, then simmer 25 minutes until potatoes are tender.

4. Blend

•            Remove bay leaves.

•            Blend until smooth and creamy.

•            Stir in the double cream and adjust seasoning.

5. Serve

Ladle into bowls and garnish with herbs, croutons, or a swirl of cream.

Chef ’s Notes

•            Roasting the garlic removes harshness and gives a sweet, nutty flavour.

•            For a thicker soup, add 100–150 g more potatoes.

•            For a lighter version, reduce cream to 150 g or replace with milk.