2 Heads of Drummond House Heritage Garlic
3-4 tablespoons / 45-60ml of olive oil
1 Large Onion, finely chopped
2 Floury potatoes, peeled and diced (500g approx)
1.5 litre of chicken stock
Salt and pepper
Preheat the oven to 190oC/gas 5. Cut the tops of the heads of garlic to expose the cloves. Sit the garlic on a folded sheet of tin foil and drizzle over 2 tablespoons of the oil. Seal the foil, place on a roasting tin and bake in the centre of the oven for 45-55 minutes until the garlic is soft and tender. Set aside to cool.
Gently fry the onion in the remaining oil for 5-7 minutes until soft but not coloured. Add the potato and chicken stock, season well and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the potato is cooked and soft. Squeeze the cloves from the cooled, roasted garlic into the pot and simmer for another 5 minutes.
Blend the soup to a smooth consistency and adjust seasoning if necessary. Serve with the Gruyere Toasts or crusty bread for a delicious lunch on a cold day!
Slice a stick of crusty bread diagonally. Spread with butter and sprinkle on a little grated Gruyere cheese. Put under the grill until the butter and cheese have melted and taken on a little colour.