Ingredients
Makes 3/4 portions
12 cloves garlic, finely sliced (you can use a mandoline)
5 medium Maris piper potatoes, peeled and roughly chopped
1 large onion or two shallots finely sliced
A few sprigs rosemary
500ml veg stock (make your own by simmering any of like onions, carrots, leeks, celery, thyme and bay for an hour)
250ml whole milk
Recipe
1. Sweat the onion or shallot in the butter until softened. Stir in 10 of the sliced garlic cloves and cook for another 4/5 mins, then stir in the potatoes, milk and veg stock. Bring to a simmer and continue cooking until the potatoes are very tender. Blitz smooth and season to taste
2. Meanwhile cover rest of the garlic cloves and rosemary with olive oil, cook over a gentle heat u til just turning golden, strain quickly from the oil (keeping both) and set aside
3. Spoon the soup into bowl, top with the garlic crisps and drizzle with he garlicky oil
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