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Potato Soup with Roast Garlic Recipe

Serves 6


  • 1 1/2 lb g potatoes
  • 35 large cloves garlic
  • 3 tbsp extra virgin olive oil
  • 1 onion
  • 2 carrots
  • 6 1/3 cups water
  • 1 tsp sea salt
  • Black pepper


1. Peel the cloves of garlic and roast them in 1 tablespoon of the olive oil in a moderately hot oven (375 F) for 15 minutes to 20 minutes, until they are just golden and soft but not brown.
2. Peel and quarter the onion, peel and slice the carrots, scrub (but do not peel) the potatoes and cut them into 1-inch thick cubes.
3. Boil all the vegetables together for about 15 minutes in the water with 1 teaspoon of sea salt until the carrots and potatoes are soft.
4. Add the roast garlic cloves and their residual oil to the vegetables, cool slightly and liquidize.
5. Season with pepper and stir 2 tb of olive oil into the soup before serving.


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Main Ingredient:Vegetable / Potato
Course:First Course

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