Winter Garlic Soup

Ingredients

• 450g potatoes, peeled and diced
• 1 large brown onion (about 150g), diced
• 1 large leek (about 250g), washed and sliced
• 2 small garlic bulbs (about 120g total), cloves peeled and crushed
• 1.1 litres vegetable or chicken stock
• 1/2 tsp dried thyme or Italian herbs
• 100ml double cream or cooking cream
• 2 tbsp olive oil, divided
• 100g bread, cut into cubes
• 15g fresh parsley, chopped
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Method

1. Heat 1 tablespoon of the olive oil in a large saucepan over medium-low heat.
2. Add the onion and leek with a small pinch of salt. Cook gently for 5 minutes until softened without browning.
3. Add the crushed garlic and dried thyme. Reduce the heat to low and cook gently for about 15 minutes, stirring regularly so the garlic does not brown.
4. Add the diced potatoes and stock.
5. Bring to a gentle simmer and cook for 15–20 minutes, until the potatoes and garlic are completely tender.
6. While the soup cooks, heat the remaining tablespoon of olive oil in a frying pan over low-to-medium heat.
7. Add the bread cubes and cook, turning regularly, until golden and crisp. Set the croutons aside.
8. Remove the soup from the heat and blend until smooth and creamy.
9. Stir in the cream, half of the chopped parsley, the salt and black pepper.
10. Return the soup to low heat and cook for another 1–2 minutes without allowing it to boil rapidly.
11. Taste and adjust the seasoning.
12. Divide among four bowls and serve topped with the croutons and remaining parsley.