The soup is pretty creamy so the chilli oil drizzle works really well by cutting through the rich soup. Don’t be alarmed by the amount of garlic used here – the roasting process will lessen the garlic flavour.
Ingredients (serves 2)
For the roasted garlic soup:
3 large bulbs of garlic
1 white onion
1 medium sized potato
50mls single cream
500mls vegetable stock
Salt and pepper
Knob of butter
For the chilli oil:
1 fresh red chilli
2tbpns of extra virgin olive oil
Firstly, break apart the garlic but make sure you don’t peel any of the cloves. If the skin does come away, don’t use these cloves when roasting. Pop them into an oven proof dish, cover with oil and put some tin foil over the cloves to keep the heat in. Put them into an oven at 190 degrees for 45 – 50 minutes.
While the garlic is roasting, make the chilli oil. To do this, you need to either dice the chilli as small as you can (seeds included) – alternatively, pop the chilli into a blender. Fry the chilli pieces in a small amount of oil for about five minutes before transferring into a bowl. Once cooled, add the rest of the extra virgin olive oil and leave aside for the flavours to combine.
Leave the garlic to roast. Once the cloves are ready, take out of the oven and put aside until they are cool enough to handle.
In a high sided pan, fry the chopped up onion in the butter until translucent. Squeeze the flesh out of the cooled garlic cloves into the pan. Discard the garlic husks and skin.
Peel the potato and cut it into small cubes. Once you’ve done this add the potato to the pan along with the vegetable stock and simmer for about 20 minutes.
Once the potatoes are soft, blend the soup with a stick blender so it is nice and smooth before adding the cream and seasoning.
Pour the soup into bowls and drizzle the chilli oil on top before serving.