 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
I clipped this recipe from the newspaper. It intrigued me because of the two levels of garlic flavour. For garlic lovers........... NOTE: To roast garlic-cut off top quarter of the head so the cloves are showing. Put cut-side down in a parchment lined baking dish. Bake 350*-30 minutes. Turn cut side up & cover with foil, baking 15-20 minutes more. It should be soft and squeezeable. Sometimes, I drizzle olive oil over the cut part before roasting. NOTE: Cooking time does NOT include time to roast garlic. Ingredients:
1 tablespoon olive oil |
4 garlic cloves, finely chopped |
1 leek, thinly sliced (white and light green part only) |
3 potatoes, peeled and diced (yukon gold, if possible) |
4 cups chicken stock |
salt and pepper |
2 heads garlic, roasted |
1/4 cup fresh chives, coarsely snipped |
Directions:
1. Heat oil over medium-low heat. Cook the leeks and garlic until soft and fragrant. Do NOT brown.
2. Add potatoes and chicken stock and bring to a boil. Lower heat and simmer gently until the potatoes are tender. This should take about 20 minutes.
3. Remove 1 cup of soup and puree. Add back into soup. Season with salt and pepper. Squeeze in the roasted garlic and chives. Stir and serve.
|
|