Introduction :

A lovely, creamy, earthy but mellow soup which freezes beautifully.

Don’t be alarmed by the amount of garlic used. Roast garlic takes on a sweet, mellow and mild flavour which is quite different from its pungency when raw. However, leave the garlic out if you like; the soup will still be delicious. It is also very good served cold.

Method :

1. Preheat the oven to 200C/400F/Gas6. Slice the pointed tops off the head of garlic so that flesh inside each clove is just visible. Wrap in tin foil sprinkled with a little olive oil, salt and freshly ground black pepper and roast for 40 – 50 minutes or until the cloves are very soft.
2. In a saucepan heat 2 tablespoons of olive oil, add the onions and fennel and cook slowly, with the lid on, until very soft giving it the odd stir from time to time. This may take up to 30 minutes. Try not to let the vegetables brown.
3. Squeeze the roast garlic pulp out of each individual clove and add to the saucepan with the stock or water and stock cubes. Bring to the boil, check the seasoning and simmer for 20 – 30 minutes. Liquidise then sieve the soup. Adjust the seasoning if necessary and stir in a little double cream if using. Thin with some stock or water if required.

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