Serves 4–6
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1 whole garlic bulb
olive oiL
sea salt and freshly ground black pepper
1 leek, pale part only, finely chopped
500 g (1 lb 2 oz) celeriac, peeled and chopped
2 potatoes, coarsely chopped
1 litre (35 fl oz/4 cups) vegetable stock
Parsley oil
1 large handful flat-leaf (Italian) parsley leaves
50 ml (1¾ fl oz) olive oil
METHOD
1 For the parsley oil, process the parsley leaves and oil in a food processor until blended. Strain the mixture through a fine sieve into a bowl.
2 Preheat the oven to 180°C (350°C).
3 Slice off and discard 1 cm (½ inch) from the top of the garlic bulb. Put the garlic, cut side up, on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30–40 minutes, or until soft. When cool enough to handle, squeeze out each clove to extract the garlic.
4 Heat a little oil in a large saucepan, add the leek and sauté until softened. Add the celeriac and potato and cook, stirring, for about 10 minutes. Stir in the roasted garlic and stock, bring to the boil, then reduce the heat and simmer for about 30–40 minutes, or until the vegetables are soft.
5 Process the soup with a stick blender, until smooth, adding more stock if the soup is too thick. Serve in bowls, drizzled with parsley oil.
Recipe and images from Courtyard Kitchen by Natalie Boog (Murdoch Books) $39.99 available now in all good bookstores and online.
