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 Roast Garlic Soup Recipe


Click picture to enlarge
Roasting the garlic makes this soup so tasty. Simply roast the garlic for an hour and a half and it transforms a pungent herb into a delightful one. We use a whole bulb (not  just a clove) to flavour this soup.

KEY POINTS

 Preparation Time: 10 mins  Cooking Time:   40 mins *
 How Difficult  Easy  Freeze?   Yes
 Servings

4 portions


* Roasting the garlic will take 1 hour 30 minutes.

NOTES FOR THE COOK

If you have no liquidiser simply mash the ingredients with a potato masher. This will give a rougher texture to the soup which many people prefer.

INGREDIENTS

Ingredients Metric Imperial
Potatoes 680g 1.5lb
Crème fraiche 100ml 3½fl oz
Large onion 1
Garlic bulb (not just a clove) 1
Olive oil 3 tablespoons
Parsley and chives 2 tablespoons of chopped herbs
Vegetable stock (fresh or two stock cubes in water) 1 litre 1¾ pints
Salt and Pepper To taste

COOKING EQUIPMENT
1 large pan
Liquidiser (optional, see notes above)

PREPARATION
Peel and chop the potatoes into roughly 3cm (1in) cubes.
Peel, top and tail and finely chop the onions.
Peel the thin silvery paper from the garlic bulb so that you can see the individual cloves

Cooking Method

Garlic bulb in foil for roasting Cut out a square of silver tin foil, place the peeled garlic bulb in the middle and lightly close up the tin foil.

Fill a dish with water to a depth of about 2cm / 1in and place it in a pre-heated oven to 170°C / 325°F / Gas Mark 3. Roast the garlic for an hour and a half. This can be done earlier, the garlic will keep for several days in the fridge.

 
Put the olive oil in a pan on a low heat. Squeeze out the garlic from each clove into the pan. This is easier than it sounds although it has to be said, it's about as pleasant as squeezing a slug from its skin!

Let the garlic cook for a couple of minutes, stirring it all the time to mix the oil and garlic together,

Roast garlic cooking

 
Roast Garlic Soup cooking Now add the onion, still at a low heat and cook for 8 minutes turning frequently.

Add the potatoes to the pan and cook for 10 minutes turning the mixture a couple of times.

Add the stock and cook for 20 minutes until the potatoes are soft.

 
Liquidise the soup or mash it. Return the soup to the pan on a low heat, add the parsley and chives then the crème fraiche.

Stir until the ingredients are completely mixed then serve into a warm bowl with a good helping of fresh crusty bread.

Roast garlic soup

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