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Roasted Garlic Soup with Garlic Cheese Toasts

For the Cheese Garlic ToastsDirections:
  1. Roast the garlic (as per the guide)
  2. Finely chop the onion and leek and peel and cube the potato.
  3. Melt the butter in a saucepan and add the onion, leek, potato, mix to coat them. 
  4. Cover the saucepan with a piece of baking paper and place a lid on top, sweat it gently over a low heat for 10 minutes.
  5. Add the garlic and thyme.
  6. Pour over the chicken stock and turn up the heat to medium. Cook until the vegetables are completely soft.
  7. Pour the soup into a food processor and blend until smooth.
  8. Return the soup to the pan, add the cream and stir through.
For the Cheese Garlic Toasts
  1. Using as fork, mash the butter with the garlic and parsley.
  2. Cut the bread slices into quarters.
  3. Drizzle a little olive oil over a baking tray and lay the bread slices onto it.
  4. Drizzle a little more oil onto the bread.
  5. Spread each piece with the garlic butter.
  6. Grate the parmesan and sprinkle over the top.
  7. Place in a preheated oven at 200oc (180 oc fan assisted) for 10-15 minutes until golden.