Who could resist...

…a sign like this? Not me. I bought four heads, left one with Bob, and kept three for myself. This weekend I roasted two of them and made potato garlic soup. This is the first time I have roasted garlic where I have been happy with the results.



I followed Deborah Madison’s instructions in Vegetarian Cooking for Everyone. Her method is a little different in that you don’t cut the top of the garlic off. You peel off most of the outer papery skin, drizzle a little olive oil over the garlic, add some water to the dish, and cover it tightly with foil. Bake covered for 45 minutes at 350 F, then remove the foil and bake for another 30 minutes.



The garlic smelled really good as it was cooking, but the soup was amazing – better than potpourri any day!! The soup was made simply of onions, potatoes, the unpeeled roasted cloves of garlic, olive oil, bay leaves, salt, and water. It’s passed through a food mill, finished with a little cream and garnished with chives. What I found really surprising was that it tasted like a soup made with a rich stock and yet it used only water. It was delicious.