Ingredients
- 1 head garlic (about 20 cloves)
- 4 medium potatoes
- diced
- 7 12 cups good quality hot vegetable stock
- chopped flat leaf parsley
- to garnish
Instructions
- Preheat the oven to 375F Place the unpeeled garlic bulbs or bulb in a small roasting pan and bake for 30 minutes or until soft in the center.
- Meanwhile, par-boil the potatoes in a large pan of lightly salted boiling water for 10 minutes.
- Simmer the stock in another pan for 5 minutes.
- Drain the potatoes and add them to the stock.
- Squeeze the garlic pulp into the soup, reserving a few whole cloves, stir and season to taste.
- Simmer for 15 minutes and serve topped with whole garlic cloves and parsley.
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