Potato and Roasted Garlic
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2 small or 1 large whole head o garlic (about 20 cloves)
good quality hot vegetable stock
chopped flat leaf parsley
Preheat the oven to 375. Place the unpeeled garlic bulbs or bulb in a small roasting pan and bake for 30 minutes until soft in the center.
Meanwhile, par boil the potatoes in a large pan of boiling water for 10 minutes.
Simmer the stock in another pan for 5 minutes. Drain the potatoes and add them to the stock.
Squeeze the garlic pulp into the soup, reserving a few whole cloves and stir. Simmer for 15 minutes and serve topped with whole garlic cloves and parsley.