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1
Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core.
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2
Put in a small pan of salted water and bring to a boil.
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3
Drain and repeat twice to remove the garlic's heat and leave only the sweetness behind.
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4
Heat the olive oil in a large, heavy pot over medium heat until hot.
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5
Add the onion, leek, celery, bay leaf, and a little salt to draw the water out of the onion.
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6
Cover and cook until the vegetables are soft but not brown, about 10 minutes.
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7
Add the potatoes.
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8
Add the blanched garlic and stock.
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9
Season with salt and pepper, to taste.
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10
Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are very tender, about 15 minutes.
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11
Remove soup from the heat and cool to room temperature.
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12
Place cooled pot with soup in refrigerator to chill.
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13
Day of party re-heat soup over medium heat.
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14
Add the oregano, spinach, and cream and cook 1 minute to wilt the spinach.
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15
Transfer to blender and carefully blend until smooth *see note below.
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16
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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17
Transfer liquid to a blender or food processor and fill it no more than halfway.
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18
If using a blender, release one corner of the lid.
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19
This prevents the vacuum effect that creates heat explosions.
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20
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
