Knoblauchcremesuppe

Ingredients

• 3 heads garlic, tops cut off
• 2 medium potatoes, diced
• 1 onion, diced
• 700ml chicken stock
• 200ml double cream

Method

1. Drizzle garlic heads with oil, wrap in foil, roast at 180C for 40 minutes until very soft. Squeeze out cloves.
2. Saute onion until soft. Add potato and roasted garlic. Cook 5 minutes.
3. Add stock and simmer 20 minutes. Blend until completely smooth.
4. Stir in cream, season, serve with a drizzle of olive oil and croutons.