Potato and Roasted Garlic Broth

1. 1

   Preheat the oven to 375F Place the unpeeled garlic bulbs or bulb in a small roasting pan and bake for 30 minutes or until soft in the center.

2. 2

   Meanwhile, par-boil the potatoes in a large pan of lightly salted boiling water for 10 minutes.

3. 3

   Simmer the stock in another pan for 5 minutes.

4. 4

   Drain the potatoes and add them to the stock.

5. 5

   Squeeze the garlic pulp into the soup, reserving a few whole cloves, stir and season to taste.

6. 6

   Simmer for 15 minutes and serve topped with whole garlic cloves and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.