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Cosmin is Transylvanian.  Dracula is also Transylvanian.  Coincidence perhaps, but it’s a dangerous world out there so prior to inviting Cosmin to move in I felt it only prudent to prepare him a vampire repellent dish, just to be sure I wasn’t inviting death into my house.

I am very happy to report that love prevailed, Cosmin is not a vampire and we also found a very tasty soup to add to our list.  Don’t be put off by the key ingredient, roasting the garlic prior to introducing it to the soup mellows the flavour considerably, I wouldn’t go as far as calling it subtle but it certainly isn’t overpowering.

Cosmin preferred it with cream, I preferred it without, you can make up your own mind.

Makes Dulcie's List   Makes Cosmin's List


  • 1 carrot
  • 3 stalks celery
  • 1 parsnip
  • 1 tbsp butter
  • 3 bay leaves
  • 1 tsp black peppercorns
  • 1 litre water (1.8 pints / 4 cups)
  • 1 onion
  • 2 sprigs fresh thyme
  • 4 whole garlic bulbs
  • 2 tbsp butter
  • 250g potatoes
  • ¾ tsp salt
  • 200ml single cream (optional) (0.4 pints / 0.8 cups light cream)
 To Serve
  • Rye bread and fresh thyme leaves


  • Calories | 235
  • Fat | 14.8g

Serves | 4 as a starter 2 as a main

Prep Time | 10 minutes

Cooking Time | 1 hour


  1. To prepare the stock, cut the carrot, parsnip, celery and onion into large chunks and sauté in the butter until lightly golden.
  2. Add the water, bay leaves and peppercorns. Bring to the boil and simmer for 30 minutes.  Strain the stock and discard the vegetables and spices..
  3. Cut a thin slice off top of each garlic bulb so that you can see the top of each clove, put half a tablespoon of butter on top of each bulb and bake in the oven at 200°c for approximately 15 minutes. Be sure to keep an eye on them as they burn easily.
  4. Squeeze out each garlic clove from its skin straight into a saucepan and add half of the stock. Peel and dice the potatoes and add to the stock.  Simmer until the potatoes are tender.
  5. Puree the soup in a mixer or with a stick blender until smooth. Stir in the remaining stock.
  6. If you choose to add cream, bring it up to temperature by stirring in a couple of tablespoons of hot stock into the cream before adding it to the soup.
  7. Serve with fresh sprigs of thyme and cubes of rye

Based on a recipe found at

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