2 Garlic Bulbs
1 Medium Onions
500g Potatoes
900ml Chicken Stock
Salt & Pepper
Olive Oil
Tin Foil
Preheat the oven to 220C or Gas 7 to roast the garlic.
Make two 20 to 30 cm squares of tinfoil. Put the whole head of garlic on its side and cut the top 5mm off the whole of the head. Cut just enough off the top to expose the bulbs. Put the garlic into the middle of the foil. Lift the corners of the foil towards the centre. Season and pour over 1 to 2 table spoons of olive oil. Twist the foil to close the top. It should look like a big toffee. Roast in the middle of the oven for 45 minutes.
Peel and chop the onion. Wash, peel and dice the potato. Put a some olive oil and in pan over a low heat and add the onion. Cook the onion until soft then add the potato and chicken stock. Bring to a boil then allow to simmer for 20 minutes.
When the garlic is ready squeeze the bulbs into the soup. Blend the soup and return to the pan. If the soup is to thick add some water or milk. Check the seasoning and serve.
