Roasted garlic soup

4 persons

Ingredients

1 kilo potatoes

2 shallots

4 garlic bulbs

Olive oil

2 tablespoons Tesmi

Salt and pepper

750 ml vegetable stock

250 ml cooking cream

1 tablespoon thyme

1 tablespoon rosemary

Crispy bacon bits

baguette

Fresh parsley

80 grams of Parmesan cheese

Materials

Oven dish

Aluminum foil

Baking paper

Blender

Pan

Preparation method

Prepare the oven to 200 degrees.

Peel and dice the potatoes. Halve the shallots and cut the tops off the garlic bulbs. Place everything on an oven tray covered with baking foil. Sprinkle the whole thing generously with olive oil. Also put a teaspoon of Tesmi on all the garlic bulbs. Season with pepper, salt, thyme and rosemary. Cover the whole thing with aluminium foil and put it in the oven for 30 minutes. Then mix well and let it cook in the oven for another 15 to 25 minutes.

Put the shallots and potatoes in the blender. Squeeze the garlic and add the cloves to the blender. Add the cream and stock and blend. Then put it in a pan with 1 or 2 tablespoons of Tesmi and add salt and pepper to taste.

Scoop into a deep plate and garnish with crispy bacon, parsley and cheese. Serve with bread for dipping.