Side Pannel
Potato Soup with Roast Garlic
Potato Soup with Roast Garlic
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 700 g Potatoes (1 1/2 lb)
- 35 x Large cloves garlic (4 ... 5
- - heads !!)
- 3 tb Extra virgin olive oil
- Onion
- 2 x Carrots
- 1 1/2 l Water (2 1/2 pints)
- 1 ts Sea salt
- Black pepper
Directions
Peel the cloves of garlic and roast them in 1 tb of the olive oil in a
moderately hot oven, 190 oC/375 oF, for 15 ... 20 minutes, until they are
just golden and soft but not brown.
Peel and quarter the onion, peel and slice the carrots, scrub (but do not
peel) the potatoes and cut them into 2.5 cm (1 in) thick cubes. Boil all
the together for about 15 minutes in the water with 1 ts of sea salt until
the carrots and potatoes are soft.
Add the roast garlic cloves and their residual oil to the vegetables, cool
slightly and liquidize. Season with pepper and stir 2 tb of olive oil into
the soup before serving.
moderately hot oven, 190 oC/375 oF, for 15 ... 20 minutes, until they are
just golden and soft but not brown.
Peel and quarter the onion, peel and slice the carrots, scrub (but do not
peel) the potatoes and cut them into 2.5 cm (1 in) thick cubes. Boil all
the together for about 15 minutes in the water with 1 ts of sea salt until
the carrots and potatoes are soft.
Add the roast garlic cloves and their residual oil to the vegetables, cool
slightly and liquidize. Season with pepper and stir 2 tb of olive oil into
the soup before serving.
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