Ingredients:
1 head garlic ( about 20 cloves)
4 medium potatoes, diced
7 1/2 cups good quality hot vegetable stock
chopped flat leaf parsley, to garnish
Directions:
Preheat the oven to 375 F Place the unpeeled garlic bulbs or bulb in a small roasting pan and bake for 30 minutes or until soft in the center.
Meanwhile, par-boil the potatoes in a large pan of lightly salted boiling water for 10 minutes.
Simmer the stock in another pan for 5 minutes.
Drain the potatoes and add them to the stock.
Squeeze the garlic pulp into the soup, reserving a few whole cloves, stir and season to taste.
Simmer for 15 minutes and serve topped with whole garlic cloves and parsley.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.