Skordalia Soup

INGREDIENTS

Serves 4

• 200 grams potatoes
• 1 garlic head
• 1 sprig of thyme
• 50g unsalted butter
• 3 golden shallots sliced
• 1 litre chicken stock
• 125ml cream

METHOD

1. Slice the top off the head of garlic. Put it on some foil and put a sprig of thyme on the top and drizzle some olive oil over it.
2. Wrap garlic head in foil and bake in a moderate oven, 180°C until soft for between 45 minutes to an hour. Let cool at room temperature.
3. Add butter to a large pot over medium heat. Add the sliced shallots and sweat until translucent. Add a little sea salt.
4. Add the peeled sliced potatoes and pour in the chicken stock and simmer until the potato is cooked.
5. Squeeze the garlic from the cloves into the soup.
6. Bring to the boil then add the cream and bring back up to a gentle simmer.
7. Remove from the heat and blend in a food processor until smooth.
8. Pour into bowl and top with drizzle of olive oil.