Creamy Roasted Garlic Soup with Potatoes

👨‍🍳 Method

For the Fried onion

1. 1
   Ahead of time, halve the garlic heads crosswise, drizzle them with the olive oil and wrap in foil.

   KnifeCutting boardAluminum foil
2. 2
   Roast the wrapped garlic heads in a hot oven (200°C / 390°F) 45 minutes, until the garlic is roasted and completely soft. Squeeze the roasted garlic cloves out of their skins.

   ⚙ Oven roastingOvenBakeware
3. 3
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
4. 4
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 5
   Add the roasted garlic and the potatoes and stock and bring to a boil.

   Stove
2. 6
   Turn down the heat and simmer 20 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 7
   Blend with an immersion blender until smooth and creamy.

   Stick blender
4. 8
   Add the cream, season with salt and black pepper and heat another 2 minutes.

   Stove

   💡The cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
5. 9
   Serve with the parsley.
6. 10
   Drizzle a little olive oil over each bowl.