Roasted Garlic Soup

Cook Time 1 40

Servings 4 portions

First we start baking garlic, which can be done days in advance too. Smooth the garlic head with your hands to peel the parts that are dry and then cut off the top of the head just a little so that the individual garlic clove looks out a bit. Place it on an aluminum foil, drizzle with olive oil and wrap in foil and put in an oven at 220 degrees Celsius for about 45 minutes. The garlic must be baked until soft so that it slips out of its shin when squeezed.
Once the garlic is baked, cool it, then squeeze the individual cloves with your fingers and put the garlic in a cup and discard the peel.
Then start cooking the soup. Peel and chop the onions and cook it on olive oil until translucent.
Peel the potatoes and cut into thin pieces and add to the onion. Stir in the twig of parsley, thyme, a little salt and pepper and pour in the wine. Cook for a few minutes, then add the roasted garlic and pour in half a liter of hot water and cook for 30 minutes.
We are looking at potatoes being very soft. Then mix up the soup to creamy texture, add the cream and cook for a few more minutes, taste it then add salt and pepper to taste.
Serve the soup with some add-ons such as baked bread cubes, parmesan.