Potato Soup with Roasted Garlic

1. put the garlic cloves on a tray, brush with a little bit of oil and roast in a heated stove at 180 degrees Celsius for 20 min. until golden brown.

Heat the oil in a saucepan over medium heat. Add the onion and leek and saute for 3 min until soft. Stir occasionally.

3. add the potatoes, roasted garlic, clear soup and bay spice. season with salt (assuming clear soup is not salty enough) and pepper. Bring to the boil briefly, reduce the temperature, cover and simmer on low for30 min until the vegetables are tender. Stir occasionally. Remove the bay leaf seasoning.

Allow the soup to cool slightly, then blend in batches in a hand blender or with a hand blender until smooth. To puree in a food processor, pour off and collect the cooking liquid. Chop the solids with a tiny bit of liquid. Then blend repeatedly with the remaining liquid.

5. Return the soup to the saucepan, stir in the whipping cream, and heat through over mild heat. Season with enough nutmeg and a little juice of a lemon. Divide evenly among preheated soup plates, garnish with chives and bring to the table.

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