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I make this soup when the weather turns cold and blowy. I'm a firm believer that garlic helps keep your immune system all tuned up and that you tend to not get sick from colds and flu then.
Ingredients
1 large garlic bulb
1 medium size sweet onion
1 tablespoon of Extra virgin olive oil
1 cup 35% cream (in some places it's called whipping cream)
4 cups chicken stock
2 cups of peeled and diced potatoes
sea salt and black peppercorns crushed to taste
Peel the garlic bulb and chop the onion. Rub the garlic and onions with the olive oil and place in some tin foil. Roast in an oven set at 400F or 200C for approx 45 minutes.
In a separate pot, add the potatoes, stock and garlic/onions and cook until potatoes are tender. Add the cream. Remove from stove and allow the soup to cool a bit.
In a food processor, blend until the mixture is a smooth consistency. You'll see it thicken up as the cream is whipped along with the potatoes. (what I do is pour a cup at a time in the processor to keep it from overflowing and place the cup at a time in a large bowl under all the mixture is complete)
Place the soup back in the pot and bring it back to the boil for a few minutes. Add pepper and salt to taste.
Garnish with some fresh parsley and serve with bannock/bread.
Serves 4-6
Ingredients
1 large garlic bulb
1 medium size sweet onion
1 tablespoon of Extra virgin olive oil
1 cup 35% cream (in some places it's called whipping cream)
4 cups chicken stock
2 cups of peeled and diced potatoes
sea salt and black peppercorns crushed to taste
Peel the garlic bulb and chop the onion. Rub the garlic and onions with the olive oil and place in some tin foil. Roast in an oven set at 400F or 200C for approx 45 minutes.
In a separate pot, add the potatoes, stock and garlic/onions and cook until potatoes are tender. Add the cream. Remove from stove and allow the soup to cool a bit.
In a food processor, blend until the mixture is a smooth consistency. You'll see it thicken up as the cream is whipped along with the potatoes. (what I do is pour a cup at a time in the processor to keep it from overflowing and place the cup at a time in a large bowl under all the mixture is complete)
Place the soup back in the pot and bring it back to the boil for a few minutes. Add pepper and salt to taste.
Garnish with some fresh parsley and serve with bannock/bread.
Serves 4-6
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