* 1 tablespoon unsalted butter
* 2 teaspoons greater virgin olive oil , divided
* 2 big heads hardneck garlic (12 – 15 cloves every), divided
* 1 huge shallot , peeled and sliced
* 1/four teaspoon chili pepper flakes
* sea salt to flavor
* black pepper to taste
* 1 tablespoon white wine
* 1 quart rich stock – fowl, pork, or vegetable
* 4 sprigs every clean thyme and parsley , tied with cord
* 2 medium russet potatoes , reduce into 1-inch cubes


  • Preheat oven to four hundred stages F.
  • Trim root quit off one head of garlic. Set cloves, trimmed facet down, in a small, oven-evidence ramekin. Add 1 teaspoon olive oil and a pinch of sea salt. Cover with foil, set on a rimmed baking sheet, and slide into oven. Roast garlic for approximately 15 mins, or till garlic is soft, but never brown. Once garlic is performed, cautiously eliminate foil and set aside to cool. When cool sufficient to handle, slide cloves out of their skins and reserve.
  • In a heavy bottomed 2- or 3-quart pot, warmness butter and 1 teaspoon olive oil over medium heat. Trim, destroy, and peel remaining head of garlic. Add cloves to pot, along side the sliced shallots, a pinch of sea salt, black pepper, and chili pepper flakes. Sauté 2 – three minutes, then turn warmness to low and cowl; prepare dinner, stirring sometimes, cook for approximately half-hour.
  • Remove cowl, up heat to medium, and sauté till shallot and garlic brown just a bit on the edges. Add white wine and scrape up any brown bits, then pour in 3 cups stock and add potatoes, reserved roasted garlic, and tied herbs (or bouquet garni), in conjunction with a generous pinch of sea salt.
  • Bring aggregate to a boil, after which turn warmth all the way down to a effervescent simmer. Cook until potatoes are gentle, approximately 15 mins.
  • Remove bouquet garni and punctiliously puree soup in a blender. Return soup to pot, including up to at least one extra cup of broth, if wished. Add sea salt to flavor, upload a touch greater of white wine if wished, lots and lots of black pepper, and serve with a sprig of thyme and minced parsley leaves.
  • The flavor will develop similarly after an afternoon in the fridge. The soup reheats fantastically, but does tend to thicken – preserve a half of cup or so of stock (water will work, too) on hand to skinny soup if wished.