Garlic soup

This soup has a very interesting, subtle aroma that is best manifested the day after preparation.

Ingredients

• 1 liter of broth (chicken, beef or vegetable)
• 2 medium potatoes
• 2 large heads of garlic
• 1 large shallot
• 1/4 tsp dried chili flakes
• 50 ml white wine
• 4 sprigs of thyme and parsley
• 1 tbsp. l. butter
• 2 tsp olive oil
• salt, freshly ground black pepper

Directions

1. Preheat oven to 200 ° C. Remove the top layer of husk from one head of garlic and cut the roots. Drizzle 1 teaspoon of garlic. olive oil, add a pinch of salt and wrap in foil. Place in oven and bake until soft, 15–20 minutes. Open the foil and cool the garlic. Then squeeze out the pulp.
2. Peel and chop the second head of garlic. Peel and chop the shallots. In a saucepan over medium heat, heat the butter and remaining vegetable oil, add the garlic and shallots, a pinch of salt and chili flakes and fry, stirring occasionally, for 2-3 minutes. Reduce heat to low, cover saucepan and simmer for about 30 minutes.
3. Peel potatoes and cut into large cubes. Remove the lid from the saucepan and turn up the heat. Roast vegetables for 3 minutes until light brown. Pour in the wine and scrape the bottom of the pot with a spatula. Tie sprigs of thyme and parsley and place in a saucepan. Pour in 3 cups of broth, add baked garlic and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Remove the herbs and grind the soup with a blender. If the soup is thick, add a little more broth. Season with salt and pepper.
5. You can serve the soup right away, but it tastes better the next day. It may thicken a little, so add a little broth while heating.