30 Clove Garlic Soup

I got the recipe from Whole Living magazine ( that I snatched from the Country Inn Hotel )
I was really happy with the result. Rich, buttery but light...
I also felt the warming effect of the garlic on my throat .
A perfect soup for cold weather.

Plus , it's super easy to make.

30 clove garlic soup
serves 4
2 heads of garlic, halved crosswise
1 tbsp extra virgin olive oil
4 cups chicken stock
8 oz yukon gold potatoes, peeled and chopped
1/4 c grated parmesan cheese
salt and pepper to taste

1. Heat oven to 375 degree. Drizzle garlic heads with oil.
    Wrap tightly in foil and roast until tender about 40 minutes.
    Let cool, then squeeze the garlic from papery skin and set aside

2. Bring stock, potatoes and roasted garlic to a boil ;
    reduce heat and simmer until potatoes are tender ,
    about 12 minutes. Remove from heat and stir in Parmesan

3. Let cool slightly, then puree in the blender until smooth.
    Season with salt and pepper. Sprinkle with Parmesan and serve with rustic bread