Ingredients (Serves 4 - 6)
450 grs potatoes, peeled
3 tbsp olive oil
2 head garlic, peeled. (smoked or fresh)
1.2 litres vegetable stock, made with stock cubes
Freshly ground black pepper
4 tbsp double cream (optional)
Chopped parsley to garnish
Cube the potatoes. Heat the oil and add the garlic & potatoes. Stir to coat, cover and sweat over a gentle heat for 3 to 4 mins.
Add the stock & pepper, bring to the boil, then reduce heat, cover & simmer for 20 mins.
Puree in a liquidiser, then reheat and serve with cream & parsley.