One whole head of garlic- separated
1/3 cup olive oil
Preheat yer oven to 400. Pop the garlic into the oil in a saucepan (I prefer cast iron) and cover with aluminum foil. Send those suckers into the oven for 30 or so minutes- until your garlics look brown and are soft... mmm
Save the oil!
(roasted garlic oil yums!)
One large yellow onion chopped
One large russet potato- diced
Two baby red potatos- diced
4 cups vegetable or chicken stock
salt and pepper and a tid bit o spice- I used red chile but I am sure cayenne or paprika will be just as tasty
pour a teaspoon or so of the roasted garlic oil into your soup pan with a pat of butter, and turn your burner on high/ medium high. Put the onion in, and once it becomes translucent, add the potatoes, salt, pepper, and chile spice. Add the stock and turn the burner to high until boiling, and then put it down to med/ medium low heat. Add the roasted garlic (save the oil!) Then add your lemon juice for a little slow-simmerin.
Once your potatoes are soft (after about 20 minutes or so), go ahead and pop that mixture into a blender and blend-a-roo!! Add the rest of the garlic oil to this mixture. A YUM-O. DONE
I garnish this dish with slices of avocado and red onion... I am sure green onion or chives or hot sauce or whatever would go just great on top.
Have fun EATINGGGG
and stay warm