Preparation / Directions:
Place garlic cloves in small baking pan; add 2 tablespoons (30 ml) of the olive
oil and stir to coat well. Roast at 325 F for 20 minutes or until golden. In
large heavy saucepan heat remaining 2 tbs (30 ml) oil over medium heat. Add
leeks and fennel; saute until mixture begins to colour, about 10 minutes. Add
stock, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce
heat and simmer for 40 minutes or until vegetables are tender.
Remove bay leaves and discard. Puree soup, in batches, in food processor or
blender. Return to sauce pan and heat through. Season with salt and pepper to
taste. Serve with a dollop of sour cream or yogurt.
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