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Potato soup with roast garlic
Servings: 6

700 g potatoes (1 1/2 lb)
2 carrots
35 large cloves garlic (4 to 5 heads)
1 1/2 l water (2 1/2 pints)
1 ts sea salt
3 tb extra virgin olive oil
black pepper
1 onion

Peel the cloves of garlic and roast them in 1 tb of the olive oil
in a moderately hot oven, 190C/375F, for 15 to 20 minutes, until
they are just golden and soft but not brown.

Peel and quarter the onion, peel and slice the carrots, scrub (but
do not peel) the potatoes and cut them into 2.5 cm (1 in) thick
cubes. Boil all the together for about 15 minutes in the water with
1 ts of sea salt until the carrots and potatoes are soft.

Add the roast garlic cloves and their residual oil to the vegetables,
cool slightly and liquidize. Season with pepper and stir 2 tb of
olive oil into the soup before serving.

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