Soup recipes

~ Roasted garlic soup ~

Ingredients:
Fresh bulb of garlic, chicken or beef stock, olive oil, butter, light salt, black pepper, tyme, rosemary oil, one or two large russet potato, two large onions-parsley and oregano, and any other reasonings you want or have access to.
Water - optional
Milk - optional

1.) Preheat the oven to about 300 degrees while you prepare the rest.

2.) Cut up your garlic bulbs along with the onion. Soak them in olive and rosemary oil for about 10 minutes See More along with the seasonings listed, or any seasonings of your choice.
You can leave the garlic whole if wanted.

3.) Let the onion and garlic roast in the oven for 30 minutes.

4.) Melt butter in a pot on low to medium heat while the garlic and onion is roasting. You can add the extra seasonings to the butter if desired.

5.) Add the onion and garlic into the pot, turn up to medium - high heat. Add extra butter for taste, and saute until the onion is totally translucent, it should have a brown color. The butter should melt down and later soak in with the soup.

6) Add in your chicken or beef stock, along with the potatoes and a glass of water or milk. I often use water when I make soup mainly because it helps with skin issues and sometimes I just don't have access to anything else.
- Add water if you want the soup to be thin, watery.
- Add milk or canned cream if you want a thicker, creamy type of soup.
- You can also add in sour cream for a creamy thick texture, it works well if you don't have access to fresh milk or canned creamers.

7.) Let the soup cook until the potatoes are fully done, and tender. The onions and garlic should definitely be fully cooked at this stage as well, if wanted you can mash up the garlic and spread the puree in the soup or leave it cut up. This step depends if you chop it into pieces or if you leave it whole.

8.) Add any final seasonings you'd like and serve hot, preferably with a side of bread or a small portion of fruit.