Garlic Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by sliced off the top of each of the heads of garlic, to expose the cloves. Lay them into a large sheet of aluminum foil, drizzle very generously with olive oil and sprinkle with salt. Wrap this bunch up tightly, and place into a pan in the oven. Roast at 415 degrees for 1 hour.

Step 2

In a large, heavy bottomed pot, add a few tablespoons of olive oil along with carrots and potatoes with some salt. After a few minutes add onion, and sauté until vegetables are soft.

Step 3

Once soft, add some black pepper and herbs, and continue to sauté to incorporate the flavours of the herbs among the vegetables. Deglaze the pan with white wine, and once alcohol has cooked off, add your butter and let that sauté with the vegetables.

Step 4

Once the garlic is finished roasting, remove from the oven and let cool u til you are able to handle it, but not cold. Squeeze the heads of garlic into the vegetable mixture, and mix it in with some parmesan cheese. Sauté for a minute or two, and add chicken stock and water and let simmer until potatoes are fully cooked.

Step 5

In a separate pan, fry up your bread cubes with some olive oil, salt and pepper, and a pinch of the parsley to make croutons.

Step 6

Once the potatoes are fork tender, use an immersion blender to blend the soup until smooth, and mix in parsley. Serve with a drizzle of olive oil, parsley, and croutons.