Roasted Garlic Cream Soup

Ingredients

• 2 heads garlic
• 1 whole onion
• 2 whole potato
• 800 ml vegetable broth
• 150 ml heavy cream
• 2 tablespoon olive oil
• 3 sprigs fresh thyme
• 0.5 teaspoon Red Dragon Manis
• 1 to taste salt and pepper

Method

1. 1

   Roast the garlic heads for 40 minutes at 180°C (see Garlic Confit Bread recipe). Squeeze out the cloves.

2. 2

   Sauté the diced onion in olive oil for 5 minutes. Add diced potatoes and thyme.

3. 3

   Pour in the broth and roasted garlic. Simmer for 15 minutes until potatoes are tender.

4. 4

   Blend the soup until smooth with an immersion blender. Stir in the heavy cream and Red Dragon Manis.

5. 5

   Season to taste with salt and pepper. Serve with crusty bread and a drizzle of good quality olive oil.