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Old 7th February 2011, 07:23   #1 (permalink)
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Roast Garlic Soup

i've just found this recipe and it sounds lovely, hoping to make it later today.

Ingredients

1 1/2 lb potatoes
3 1/2 fl oz creme fraiche
1 lge onion
Whole garlic bulb
3 tbspn Olive oil
2 tbsp chopped Parsley and Chives
1 3/4 pints Vegetable stock
Salt/Pepper to taste


Method

Peel and chop potatoes into 1" cubes
finely chop onion
remove silvery skin from garlic bulb

Cut out a square of tin foil, place garlic bulb in centre, lightly close tin foil.

Fill a dish with approx 1" of water and place in a pre-heated oven 170C/325F/Gas3. Roast garlic for 1 1/2 hours.
this can be done earlier and will keep in the fridge for several days.

Put the olive oil into a pan on a low heat, squeeze out the garlic from each clove into the pan. (easier than it sounds)

Let the garlic cook for a couple of minutes, stirring all the time.

Now add the onion, still at low heat, cook for 8 minutes, stirring frequently.

Add the potatoes to the pan, cook for 10 minutes, stirring a couple of times.

Add stock, cook for 20 minutes, until potatoes are soft.

Liquidise (or mash) the soup, return to the pan and add parsley, chives, then creme fraiche, and stir well.

serve with crusty bread.
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Hilsjw (7th February 2011), newhorizon (7th February 2011), pepperkat (7th February 2011), shirleyanntr (7th February 2011)
Old 7th February 2011, 07:40   #2 (permalink)
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Re: Roast Garlic Soup

Sounds gorgeous, I'm sure that will turn out lovely.

I find a lot of vegetables when roasted prior to cooking be it soups, casseroles, curries etc have a much more intensified flavour with some caramelisation (if thats a word?!) in some vegetables.

I made something similar last week for the first time, roasted red pepper with feta cheese Soup after I had this totally divine soup on holiday in Canada I just wanted to try to replicate the flavours back home. I got the flavours ok but am trying to perfect the texture etc. I think I will make that again tonight or later this week too!
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Old 7th February 2011, 07:43   #3 (permalink)
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Re: Roast Garlic Soup

Quote:
Originally Posted by newhorizon View Post
Sounds gorgeous, I'm sure that will turn out lovely.

I find a lot of vegetables when roasted prior to cooking be it soups, casseroles, curries etc have a much more intensified flavour with some caramelisation (if thats a word?!) in some vegetables.

I made something similar last week for the first time, roasted red pepper with feta cheese Soup after I had this totally divine soup on holiday in Canada I just wanted to try to replicate the flavours back home. I got the flavours ok but am trying to perfect the texture etc. I think I will make that again tonight or later this week too!
how about sharing the recipe, please? sounds good!!
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Old 7th February 2011, 07:48   #4 (permalink)
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Re: Roast Garlic Soup

yes, sure I would love to share it.

I made it once only but just threw in a dollop of stuff, so will work out roughly what and how much of everything I used then post it for sure.

[Roughly it contained red peppers -roasted (obviously!), garlic, onion, tomatoes, feta cheese and spices upon taste, dollop of creme friache or double/single cream.]

Last edited by newhorizon; 7th February 2011 at 07:52..
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