Serena's Leek, Potatoes and Roast Garlic Soup


Serena’s recipe



Leek, Potatoes and Roast Garlic Soup

Cut a whole head of garlic still in its skin, midway and place down flat in a roasting tin or pyrex lid with Olive oil and roast in a heated oven at about 180 degrees Fahrenheit for 15 to 20 minutes till soft.

Meanwhile peel 4 medium potatoes, wash and chop into small-ish pieces place in a large saucepan with enough water to cover them, season with a little sea salt.

Add two washed medium leeks chopped up roughly and add to the saucepan with the potatoes.
Boil gently with two teaspoons of dried Herbes de Provence, some Bouquet Garni, or herbs of your choice. Turn off heat when vegetables are quite soft and creamy.

When the garlic is ready allow it to cool and sliver out the garlic pieces (I had to cook another head of garlic as it is delicious) and place garlic pieces in a blender or mouli with the cooked vegetables on top with some of the stock. Blend to preferred consistency.Return the soup to saucepan.
Season to taste and serve.

PS: I love eating potato and leek soup in Winter. I first ate this soup with loads of roasted garlic at Luscious Organic in High Street Ken one Winter and loved it. So this is how I make it.


Published by liz on Thursday, 14 November 2013, last updated on Thursday, 14 November 2013 at 5:26PM
Categories: Nutrition and World Recipes

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