Chef Scott’s Roasted elephant garlic and potato soup
Hi everyone, Scott here with this week's featured recipe, and it's an exciting one brought to you by Premier Seeds Direct—our Seed of the Month! This month, we’re highlighting Elephant Garlic, a unique and delicious ingredient that's not easy to find in shops. With its mild garlic flavour, elephant garlic is perfect for roasting whole, which we’ll be doing for today's dish.
This Week’s Recipe:
Roast Elephant Garlic and Potato Soup with Garlic Bruschetta
This simple yet hearty recipe really shows off the subtle, sweet taste of roasted elephant garlic. Let’s dive into the kitchen and make this warming dish!
Ingredients (Serves 4):
- 2 heads of elephant garlic
- 1 large white onion, diced
- 500g of diced potatoes
- 1 litre of vegetable stock
- 1 tablespoon of butter
- 4 slices of sourdough toast
Method:
- Roast the garlic: Preheat your oven to 200°C. Wrap the heads of elephant garlic in tinfoil and roast for 45 minutes. Roasting enhances its mild, sweet flavour.
- Prepare the soup: While the garlic is roasting, melt the butter in a large pan over medium heat and sweat the diced onion until soft. Next, add the diced potatoes and pour in the vegetable stock. Bring it all to the boil, then reduce to a simmer. Cook for around 30 minutes, or until the potatoes are tender.
- Blend and serve: Once the garlic is ready, squeeze the roasted garlic from the cloves. Add half of it to the soup pan and blend the soup until smooth, either with a hand blender or in a food processor. Season with salt and pepper to taste.
- Make the bruschetta: Spread the remaining roasted garlic on the slices of toasted sourdough to create delicious garlic bruschetta to serve alongside the soup.
And that’s it! A cosy, flavour-packed meal perfect for cooler days.
For more recipes and inspiration, don’t forget to check out theveggrowerpodcast.co.uk and my Instagram page at seedtotableplot13.
Enjoy the recipe and happy cooking!
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