Roasting the garlic makes this soup very tasty. Simply roast the garlic for an hour and a half and it transforms a pungent herb into a delightful one. you should use a whole bulb (not  just one clove) to flavour this soup.

Ingredients

680g Potatoes

100ml Creme Fraiche

1 Large Onion

1 Garlic Bulb (The full garlic buld)

3 tbs Olive oil

2 tbs Chopped parley and Chives

1 ltr vegitable stock

Salt and pepper to taste

Equipment

one large pan

liquidiser

preperation

Peel and chop the potatoes into roughly 3cm (1in) cubes.

Peel, top and tail and finely chop the onions.

Peel the thin silvery paper from the garlic bulb so that you can see the individual cloves

Method

Cut out a square of silver tin foil, place the peeled garlic bulb in the middle and lightly close up the tin foil.

Fill a dish with water to a depth of about 2cm / 1in and place it in a pre-heated oven to 170°C / 325°F / Gas Mark 3. Roast the garlic for an hour and a half. This can be done earlier, the garlic will keep for several days in the fridge.

Put the olive oil in a pan on a low heat. Squeeze out the garlic from each clove into the pan. This is easier than it sounds although it has to be said, it's about as pleasant as squeezing a slug from its skin!

Let the garlic cook for a couple of minutes, stirring it all the time to mix the oil and garlic together,

Now add the onion, still at a low heat and cook for 8 minutes turning frequently.

Add the potatoes to the pan and cook for 10 minutes turning the mixture a couple of times.

Add the stock and cook for 20 minutes until the potatoes are soft.

Liquidise the soup or mash it. Return the soup to the pan on a low heat, add the parsley and chives then the crème fraiche.

Stir until the ingredients are completely mixed then serve into a warm bowl with a good helping of fresh crusty bread.

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