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As featured on ‘The Hairy Bikers, Best of British’ 12th April 2013 BBC2

6 bulbs REALLY GARLICKY GARLIC

1 medium onion roughly chopped

1 medium potato, peeled and roughly chopped

1 ltr chicken stock

Olive oil

Parsley, finely chopped

Salt & pepper to season

Double cream, optional

Trim the base of each garlic bulb and place on a piece of kitchen foil.  Drizzle with a little olive oil and fold the foil over the garlic forming an airtight parcel.  Place parcel on a baking tray and put in a preheated oven at 180ºC for 35- 40 mins.  The bulbs should feel soft when squeezed gently.  Leave to cool.

Meanwhile, sauté the onion in a little olive oil in a large saucepan until soft but not brown.  Add the potato and cook for a further minute.  Now remove the garlic cloves from their skins and add the roasted garlic cloves to the pan with the potato and onion.  Add the stock and bring to a simmer.  Simmer gently for about 20 minutes until the potato is soft.  Blend the soup with a hand blender or food processor until smooth.  Return to the pan and add a splash of cream if using, check seasoning and add salt and pepper to taste.

Ladle into warm soup bowls and garnish with chopped parsley.

Scottish Garlic Bulbs – NOT IN SEASON UNTIL AUG 2019