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Potato & Roasted Garlic

Author: Mambojax
Link: http://www.mambojax.co.uk/

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Ingredients Serves 4 

•  8-10 bulbs garlic
•  2/3 kg floury potatoes
•  1 litre vegetable stock (half water, 1 ltr)
•  Chopped flat leaf parsley

Vegetable stock 1 ltr

•  3 whole onions (unpeeled)
•  200g/7 0z large open mushrooms
•  300-400 g /11-14 oz mixed vegetables ( toms, broc, celery, carrot, sp onions)
•  boquet garni 45ml/3tbsp green/brown lentils
•  ½ tsp salt
•  2 tspn peppercorns
•  2-3 bay leaves
•  1.7 ltrs/3 pts water

French stick cut into flutes (Thin slices on an angle)
½ lb Gryuere cheese grated
4 cloves roasted garlic and chopped parsley to garnish

Method

1.  Roast unpeeled garlic for 15-20 min until tender in the centre

2.  Par-boil potatoes in lightly salted water 10 min

3.  Place all ingredients for stock in large pan, bring to the boil skimming off any scum that rises to the top, simmer for 1-1 ½ hours, strain. Simmer stock for 5 min, drain potatoes and add to stock

4.  Squeeze garlic pulp into soup and season well.

For service
Serve broth and garnish using whole roast garlic and herb oil