Hippocrates Garlic Soup

Ingredients / 6 port 4 tbsp extra virgin olive oil 4 big garlic heads 2 medium potatoes, peeled and chopped 1 onion, finely chopped 2 carrots, thinly sliced 4 celery stalks, sliced

1 small fennel, sliced 1 medium leek, sliced 1 tbsp turmeric 1 tsp thyme 100 ml white wine 1 lemon, just the juice Celtic salt and freshly ground pepper

Method

• Cut a small part of the top of the three garlic heads, and pour little oil and salt in the cloves. Put the garlic head on baking parchment paper and bake them under 16° C for about 30 minutes.

• Meanwhile, heat a large pot with the olive oil under medium heat and gently sauté the potatoes, onion, carrots, celery, fennel, leeks and the rest of the garlic head you have already cleaned and the turmeric, stir occasionally to remove as much water you can and to increase the flavours.

• Deglaze the pot with the wine and cover it with water. Bring to a boil and then simmer for about 20 minutes.

• Season the taste with salt and pepper.

• Remove the garlic from the oven and press the soft flesh in the pot, stir gently and add the thyme and the lemon juice.

• Correct the seasoning if necessary and turn off the heat.

• Blend the mixture with a hand blender and rest for 5 minutes before serving it.

• Garnish it with some chilli flakes, fresh parsley and extra drops of olive oil and enjoy!

Tips

• When people read the recipe, they react a little and get scared by the amount of garlic. The truth is that the baked garlic becomes sweeter and balances the rest of the soup with the acidity of the wine and lemon.

• Roasted sourdough bread with little fresh butter (from grass-fed animals) gives an unbelievable character and taste. In Sweden, I used to lay some slices of mature cheese, it is incredible!

• If you have some digestion problems or a sensitive stomach, then avoid eating this soup as a dinner, stay in lunch!