Princess and The Rock

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Sunday, 14 July 2013

Roasted Garlic and Potato, with Leek Soup

Leek and Potato Soup

I was initially going to make a leek and potato soup but I thought "Why not crank it up a bit?" And so I added some roasted garlic because roasted garlic makes everything more yummy and really gives it that depth of flavour.

You can roast the heads of garlic separately like how Diana (a Domestic Goddess, to say the least) did it in her recipe, or do it like I did, roast them together with the potatoes. I chose not to roast the garlic separately because it'd take much longer so it'd only make sense if I was roasting a lot of garlic.

My version is simple to make, uses only a few ingredients and is diary free. I tend to use less salt and sprinkle sea salt flakes when serving, so that it is "child-friendly" too. For this recipe, I love to finish off with just a light drizzle of truffle oil, because truffle oil with potatoes is simply a match made in heaven!

Bon appétit!


Roasted Garlic and Potato, with Leek Soup

  • 2 whole heads of garlic
  • 2 whole leeks (white parts only), sliced thinly
  • 1 large white onion, chopped
  • 1 kg potatoes (No Russet potatoes, please, I find they tend to make the soup grainy.)
  • 1 cup of white wine (Can substitute with chicken stock.)
  • 2 cups chicken stock (I used 1 can of ready-made.)
  • 3 1/2 cups water
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • Truffle oil or cream (optional)

  1. Preheat oven to 180˚C.
  2. Peel away outer layer of garlic, separate into individual cloves (skin intact)
  3. Peel potatoes* and chop into small cubes.
  4. Put garlic and potatoes together on a roasting pan/tray and drizzle olive oil to coat, then sprinkle sea salt and black pepper to taste. 

  5. Roast in preheated oven for 15 min or until potatoes turn slightly brown at the edges. Remove from oven. Remove garlic peels. 

  6. In a heated pot, add about 2 tablespoons of olive oil, sauté chopped onions till translucent.
  7. Add sliced leek and continue cooking till leek and onions become soft. 

  8. Turn up the heat and add 1 cup of white wine (or chicken stock) to deglaze the pot and let the wine boil till almost dry. This means that most of the alcohol has evaporated and you are only left with the great flavour of the wine and "brown bits" in the pot. 

  9. Toss all the roasted potatoes and garlic into the pot and add the chicken stock and water. 

  10. Boil till bubbling, then turn down the heat and leave to simmer for 10 minutes for all the flavours to mingle.
  11. Turn of heat and let cool for while before blending all the ingredients in the pot. I used my trusty handheld blender but a food processor or jar blender will work equally well. 

  12. Taste and add salt or pepper if necessary.
  13. Drizzle truffle oil or cream and sprinkle black pepper to finish. (Optional). 

    Leek and Potato Soup

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