Roasted Garlic and Potato Soup

Ingredients

• 10-12 garlic cloves
• 3-4 medium potatoes, boiled, peeled and grated
• 1 teaspoon oil
• ¼ cup butter
• 1 cup chopped onions
• A few fresh thyme sprigs + for garnishing
• ¼ cup refined flour (maida)
• 4 cups vegetable stock
• 1 cup milk
• ¼ cup heavy cream
• Salt, to taste
• Crushed black peppercorns, to taste
• Fresh cream, for garnishing 

Method

1.  Preheat oven to 180° C.
2. Spread the garlic cloves on a baking tray and drizzle oil on top. Place the tray in the preheated oven and roast well. 
3. Heat butter in a non-stick pan. Add onions, thyme and cook for 3-4 minutes or till the onions turn translucent.  
4. Add flour, mix well and cook for 1 minute. Add vegetable stock, milk, cream, salt and crushed peppercorns, stir and bring to a boil. Lower heat and simmer for 2-3 minutes, mixing at intervals.
5. Add potatoes and roasted garlic cloves and mix. Blend with a hand blender till smooth.
6. Serve warm garnished with some cream and thyme sprig.