GARLIC SOUP WITH CHEESY CROUTONS

Steam 2 large potatoes that have been peeled and diced

In a pan cook 1 large onion that has been peeled and sliced till it becomes translucent

Place  2 whole heads of garlic in a roasting pan  and cook till they become tender and aromatic

Then add the potato and 4 cups of chicken stock along with the pulp from the roasted garlic ,

 2 sprigs of thyme and season with pepper .

Bring these to the boil , reduce heat  and simmer for 30 minutes

Remove sprigs of thyme

Puree in a food processor  until smooth . Set aside

VELOUTE
For this recipe we need to prepare a roux by melting 25gm of  butter  and adding 1 tbs of flour and mixing into a paste do not let the paste colour
Now gently add 1 cup of chicken stock , stirring consistently to form a smooth sauce
Return to the heat  and simmer for 5 minutes ..
You have just prepared a veloute ..( well done )

 Add the veloute to the  soup mix ....gently stir in

Use fresh parsley finely chopped for the garnish

CHEESY CROUTONS
Tear some crusty bread  into pieces and place on a baking tray in a single layer and drizzle with rice bran oil.
Sprinkle with grated cheese  and place in a hot oven till the cheese and bread have turned golden brown.