2 whole heads of garlic
500g Potatoes
2 tbspn MCT Oil
1 onion finely chopped
2 litres chicken stock
snipped fresh chives to serve
Separate the garlic bulbs into cloves and gently crush with the flat side of a knife to split the
skin. Peel the cloves and cut in half. Chop the potatoes into small cubes.
Heat the MCT Oil in a large frying pan, add the onion and garlic and cook over medium low
heat for 5-10 minutes, or until the garlic is lightly golden. Add the potato and cook over low
heat for 5 minutes. Add the chicken stock and simmer for 40-45 minutes or until the garlic is
very soft and the stock has reduced. Set aside to cool slightly. Process the soup in batches in
a food processor until smooth. Return to the pan and add 1/2 tspn of salt, taste before adding
any more seasoning. Reheat gently before serving. Serve with a sprinkling of chopped chives.
500g Potatoes
2 tbspn MCT Oil
1 onion finely chopped
2 litres chicken stock
snipped fresh chives to serve
Separate the garlic bulbs into cloves and gently crush with the flat side of a knife to split the
skin. Peel the cloves and cut in half. Chop the potatoes into small cubes.
Heat the MCT Oil in a large frying pan, add the onion and garlic and cook over medium low
heat for 5-10 minutes, or until the garlic is lightly golden. Add the potato and cook over low
heat for 5 minutes. Add the chicken stock and simmer for 40-45 minutes or until the garlic is
very soft and the stock has reduced. Set aside to cool slightly. Process the soup in batches in
a food processor until smooth. Return to the pan and add 1/2 tspn of salt, taste before adding
any more seasoning. Reheat gently before serving. Serve with a sprinkling of chopped chives.
Little Leakers
Potato And Garlic Soup