Potato & Roasted Garlic Broth

Autumn is rapidly approaching. Don't deny it and don't cry about it. The days are shorter and each night has that distinct chill in it. However, as summer gives way to autumn, so does summer cuisine give way to the heartier, stick-to-your-ribs cuisine of the autumn and winter months. Here is a ridiculously simple, healthy and tasty soup that is stellar served with a green salad and a good crusty artisan bread. If you wish, you may use chicken stock instead of vegetable stock for a richer flavor. Use starchy baking potatoes instead of waxy potatoes - the starch will enrich the soup and make it absolutely delicious.

Potato and Roasted Garlic Broth

2 small or 1 large whole head of garlic (about 20 cloves)
4 medium potatoes (about 1½ lb.), peeled and diced

7½ cups good quality hot vegetable stock (or chicken stock)

Chopped flat leaf parsley, to garnish

Preheat the oven to 375 degrees. 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.

Serves 4