I always thought that garlic soup would sort of blow your head off flavour wise, but of course roasting the garlic makes it much milder and this soup that I made for the first time recently will become a favourite I think. I suspect it would be a good cure for a cold too!

Ingredients:

2 large garlic heads
3 tbsp. olive oil
2 bay leaves
1 tbsp. butter
2 cups onion
1 cup carrots
1 large potato
4 cups chicken stock
½ cup dry white wine
1 tsp. salt
½ tsp. fresh-ground pepper
¼ cup cream

Directions:

Roast the garlic: Preheat oven to 350 degrees F / 180 C/ gas mark 4. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminium foil and drizzle with 2 tablespoons of olive oil. Add the bay leaves and fold the foil to form a parcel. Place the parcel in the oven and bake for 45 minutes. Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh is released. Discard outer husks and bay leaves.

To make the soup: In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent–about 4 minutes. Add the carrots and continue to cook for 5 more minutes. Stir in the potato, chicken stock, white wine, roasted garlic, salt, and pepper. Cover and bring the soup to the boil. Reduce heat to medium low and continue to cook for 35 minutes.

To finish the soup: Using a blender, purée the soup until smooth. Return the soup to the saucepan over medium heat and whisk in the cream. Heat until warmed. Do not boil. Enjoy.

I think this soup comes under the category of hygge. It’s a winter warmer comfort.