Garlic And Potato Soup

Instructions

1. 1

   Cut the garlic heads across, about a quarter of the way down from the top of the cloves. Remove the outer skin. Spoon 4 tsp. of the olive oil on four puddles on a clean (preferably stainless steel) pan. Put the pan in the oven and bake for an hour and fifteen minutes. Remove, cool, and peel all the garlic.

2. 2

   Move the pan to a medium-hot burner on the stove. Add the remaining olive oil, leeks, celery, and the garlic. Cook until everything is soft. Add the wine and bring it to a boil for about a minute.

3. 3

   Add the chicken stock and the potatoes, and bring to a boil. Reduce to a simmer and cook for about an hour and 15 minutes.

4. 4

   Strain the soup and puree the solids in a food processor, along with enough broth to makes it smooth. Strain the puree through a medium sieve back into the soup. Return to a simmer. Add the whipping cream, thyme, salt, pepper and Tabasco.

5. 5

   Right before you're ready to serve, heat the extra virgin olive oil in a skillet over high heat. Add the the slivers of garlic and sizzle them until browned around the edges.

6. 6

   Right before you're ready to serve, heat the extra virgin olive oil in a skillet over high heat. Add the the slivers of garlic and sizzle them until browned around the edges.

7. 7

   Ladle the soup into bowls and garnish with the toasted garlic slivers.