Specifications

24
Potato and Roasted Garlic Soup
Serves 8
8-12 cloves of garlic, peeled
2 tsp extra virgin olive oil
½ tbsp unsalted butter
1 medium onion (150g), peeled and cut into 2½cm pieces
1 carrot (50g), peeled, cut into 2½cm pieces
1 stick celery (50g), peeled, cut into 2½cm pieces
75ml fat free chicken or vegetable stock
650ml water
900g potatoes, peeled, cut into 2½cm slices
1 tsp ‘herbes de Provence’
220ml evaporated fat free milk
1 tsp salt
Ground white pepper
ß Preheat oven to 190°C. Place cloves of garlic in the centre of a 27cm square of foil, drizzle with
1 tsp of the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal.
Roast until garlic is tender, approximately 1 hour. Cool slightly before using. (Garlic may be
roasted ahead, and will keep in a re-sealable container for 5 days in the refrigerator.)
ß While the garlic is roasting, heat remaining olive oil with butter in a large saucepan over medium
heat. Add the onion, carrot, and celery. Reduce heat to low, cover loosely and cook until
vegetables are tender but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, ‘
herbes de Provence’, and roasted garlic. Raise heat and bring to a boil. Reduce heat to medium-
low and simmer, loosely covered, until potatoes are tender, for approximately 20 minutes. Turn
off heat and let stand for 2 to 3 minutes.