Autumn is here and that means that soup season has started too! This roasted garlic, shallot, potato and thyme soup makes the best of fresh ingredients to bring out the flavours from each. When garlic and shallots are roasted they lose their pungency and develop a wonderful sweetness which keeps you wanting more. This recipe feeds four happily but it can easily be doubled to make a larger batch. The soup is best stored in a sealed container in the fridge and you will find that the flavours get better and better the day after you make it so try not to scoff it all in one go! It calls for leftover Parmesan (or similar) rind which sits in the soup whilst it’s simmering away and gives an extra umami hit. I always freeze leftover rinds for such occasions!
Ingredients- serves 4
2 whole bulbs of garlic
Knob of butter
450g peeled potatoes- I used Maris Piper
Sea salt and pepper
Fresh thyme sprigs
900ml vegetable stock
Parmesan rind (optional but delicious so advised!)
40ml milk or double cream
1. Start by preheating the oven to 200c/ 180 fan ready for the garlic and shallot. Cut the tops of the bulbs and shallots to expose the flesh and then place cut side up on a sheet of foil. Drizzle with a good helping of olive oil and roast for around half an hour until tender. Remove from the oven, unwrap the foil parcels and set aside to cool. When it is cool enough to handle squeeze out the flesh. Roughly chop the garlic and shallot ready for later and set aside.
2. Meanwhile, add a knob of butter to a large saucepan which will be big enough to fit the stock later on and heat over a medium heat. Take your peeled potatoes and cut into inch chunks. Sautee the potato chunks along with as much thyme sprigs, sea salt and pepper as you fancy for 15 minutes until they start to soften slightly. I used smoked sea salt which added an extra layer of flavour but normal sea salt will be work too. Add in the garlic and shallot and stir well to combine before cooking for a further few minutes.
3. Make up the stock and then add to the potatoes along with the parmesan rind (if using). Bring to the boil and then drop down to a simmer; cover and cook until the potatoes are softened. Add in the milk and simmer for a few more minutes until it thickens slightly. Taste the soup for seasoning and adjust as needed. Serve in deep soup bowls with some freshly grated parmesan, thyme leaves or crisped pancetta on top if you like and watch everyone tuck in!
Roasted garlic, shallot, potato and thyme soup- the only soup to make your house smell this good!