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 in an oven dish lined with baking paper. Sprinkle generously with olive oil. Place a teaspoon of Tesmi on each garlic bulb . Season with pepper, salt, thyme and rosemary. Cover the oven dish with aluminium foil and place in the oven for 30 minutes. Then mix everything well and let it cook for another 15 to 25 minutes in the oven.

Place the shallots and potatoes in a blender. Squeeze the garlic and add the cloves to the blender. Add the cream and stock and blend. Then pour the mixture into a pan, add 1 or 2 tablespoons of Tesmi and season with salt and pepper.

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