Directions
- 1Roast two whole heads of garlic seasoned with salt, pepper, and olive oil in the oven at 180 Celsius for 30-40 minutes until golden and soft.
- 2Chop the onion, potato, and thyme.
- 3In a saucepan, melt butter and cook the onion and potato until softened for about 10 minutes.
- 4Add thyme and squeeze in the roasted garlic cloves.
- 5Cover with vegetable stock and simmer for 10 minutes.
- 6Transfer the mixture to a blender, and blitz until smooth, adding cream gradually.
- 7Finely chop chives. Ladle soup into bowls and top with a swirl of cream, chilli oil, and chives.
Ingredients
- 2 whole heads garlic bulbs
- 1 large brown onion
- 1 large potato
- 15 g fresh thyme
- 750 ml vegetable stock
- 250 ml cream
- 1 bunch fresh chives
- 0 crispy chilli oil
- 1 tbsp butter
- 0 salt
- 0 pepper
- 0 olive oil
Equipment
ovenfoilsaucepanblenderknifecutting board
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