Categories: Soup

Ingredients

• 1 large whole head of garlic (about 20 cloves)
• 4 medium potatoes, diced
• 7 1/2 cups vegetable stock
• salt and pepper
• flat leaf parsley, to garnish

Directions

1. Preheat oven to 375. Place the unpeeled garlic bulb in a small roasting tin and bake for 30 minutes until they are soft in the center.

2. Meanwhile, par-boil the potatoes in a large saucepan of lightly salted boiling water for 10 minutes.

3. Simmer the stock for 5 minutes. Drain the potatoes and add to the stock.

4. Squeeze the garlic pulp into the soup, reserving a few cloves to garnish, stir and season to taste. Simmer for 15 minutes and serve garnished with whole cloves and parsley.

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