Garlic Soup Provencal
2 heads of garlic
2 leeks, thinly sliced
1 tablespoons olive oil
6 cups chicken stock
2 cups quartered tomatoes
1 large potato, peeled and cut in 2-3 Chunks
1/8 teaspoon crumbled saffron
2 tablespoons fresh sage, minced
2 teaspoons fresh thyme, minced
2 sprigs fresh parsley, chopped
Preheat oven to 350°F. Cut the top of the garlic bulb, drizzle the top with olive oil and a sprinkle of salt. Wrap garlic in some tin foil and roast in the oven for about 30-40 minutes until fragrant and tender. When the garlic has cooled, squeeze out the garlic cloves and set aside.
Saute the sliced leeks in the oil until tender, then put them and all the rest of the ingredients into a soup pot and bring the mixture to a boil.
Reduce the heat and simmer for 35 to 45 minutes, or until the garlic is tender and dissolving.
Fish out the cooked potatoes, whip them until smooth, then reserve them.
Strain the soup through a sieve, pressing to get all the garlicky goodness into the strained soup. Add the reserved potatoes, and whisk them in until smooth.