Creamy Roasted Garlic Soup

In Poland, this is a part of the daily menu. After several visits to Poland, we adopted this soup and cooked it often in Israel. This has quite a lot of garlic and is loaded with vitamins and minerals. This is a great winter soup, but is delicious in any season.

Ingredients

Leaves and end stalks of whole celery stalk
1 celeriac (optional, but it adds flavor)
2 whole onions, diced finely
2 medium carrots, roughly cut
2 potatoes
3 black peppercorns
1/2 tsp thyme
4-5 cloves of garlic, peeled and minced.
5-6 large heads of garlic, roasted in the oven 
Beef or Vegetable stock

Olive oil
a little butter
2 teaspoons of salt
1/2 teaspoon of finely ground black pepper, or to taste
1 Tablespoon of Worchestershire Sauce
2 Tablespoons of A-1
1/2 cup of heavy sweet cream (100 grams)

Procedure

Roast the heads of garlic in the oven while you are making the stock. In a large stock pot, saute diced onion over low heat for a few minutes; add  a few cloves of the minced garlic and stir for about a minute. Fill the stock pot with beef (or vegetable stock if you prefer), add the celery and carrots. Bring to a boil and simmer on medium heat for about an hour. Discard celery, celeriac, potatoes and carrots.

To the Stock

Add the roasted garlic in olive oil and a bit of butter in sauce pan for about 2 minutes, mashing the garlic and taking care not to burn it. Add salt and pepper to this mixture and sauces and stir to incorporate for a couple of minutes; pour all of this into soup stockpot. Bring the soup to a boil again. Take off the burner and use a soup blender to puree the soup. Add the heavy sweet cream and stir thoroughly and let it heat through. Serve steaming hot.