Recipe - Potato Soup With Roast Garlic

700 g Potatoes (1 One half lb)
35 x Large cloves garlic (4 ... 5
heads !!)
3 tablespoon Extra virgin olive oil
Onion
2 x Carrots
1 One half l Water (2 One half pints)
1 teaspoon Sea salt
Black pepper

Peel the cloves of garlic and roast them in 1 tablespoon of the olive oil in a
moderately hot oven, 190 oC/375 oF, for 15 ... 20 minutes, until they are
just golden and soft but not brown.

Peel and quarter the onion, peel and slice the carrots, scrub (but do not
peel) the potatoes and cut them into 2.5 cm (1 in) thick cubes. Boil all
the together for about 15 minutes in the water with 1 teaspoon of sea salt until
the carrots and potatoes are soft.

Add the roast garlic cloves and their residual oil to the vegetables, cool
slightly and liquidize. Season with pepper and stir 2 tablespoon of olive oil into
the soup before serving.

(From: Brigid Allen, The soup book, M Papermac, ISBN 0 333 58224 1)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini