Garlic Soup

Directions

1. 1
   Preheat oven to 400 degrees F.
2. 2
   Trim the root end off one head of garlic. Set cloves, trimmed side down, in a small, oven-proof ramekin. Add 1 teaspoon olive oil and a pinch of sea salt. Cover with foil, set on a rimmed baking sheet, and slide into the oven. Roast garlic for about 15 minutes, or until garlic is soft, but not at all brown. Once garlic is done, carefully remove foil and set aside to cool. When cool enough to handle, slide cloves out of their skin and reserve.
3. 3
   In a heavy bottomed 2- or 3-quart pot, heat the butter and 1 teaspoon olive oil over medium heat. Trim, smash, and peel the remaining head of garlic. Add cloves to the pot, along with the sliced shallots, a pinch of sea salt, black pepper, and chili pepper flakes. Saute for 2 - 3 minutes, then turn heat to low and cover; cook, stirring occasionally, cook for about 30 minutes.
4. 4
   Remove cover and up heat to medium and saute until the shallot and garlic brown just a bit on the edges. Add the white wine and scrape up any brown bits, then pour in 3 cups stock and add the potatoes, reserved roasted garlic, the tied herbs (or bouquet garni) along with a generous pinch of sea salt.
5. 5
   Bring mixture to a boil, and then turn heat down to a bubbling simmer. Cook until potatoes are tender, about 15 minutes.
6. 6
   Remove the bouquet garni and carefully puree soup in a blender. Return soup to pot, adding up to one more cup of broth, if needed. Adjust salt levels, add a splash more of white wine if needed, lots and lots of black pepper, and serve with a sprig of thyme and minced parsley leaves.
7. 7
   The flavor will develop further after a day in the fridge. The soup reheats beautifully, but does tend to thicken -- keep a 1/2 cup or so of stock (water will work, too) on hand to thin soup if needed.