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| 2 x ca. 30 g | olive oil |
| 4 x ca. 30 g | Bacon, diced (optional) |
| 2 mittel | Onions diced |
| 1/2 | Head celery, diced |
| 1 Bund | Fresh leeks, cleaned and chopped |
| 5 | Heads roasted garlic |
| 2 Esslöffel | thyme fresh |
| 3 mittel | Potatoes peeled, diced |
| 6 Tasse | chicken stock |
| | Salt and white pepper to taste |
| 1 Tasse | heavy cream optional |
| 1/2 Tasse | parsley fresh, chopped |
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Here are two garlic soup recipes from The Stinking Cookbook
In a large pot, heat olive oil. Saute the bacon and add the onions, celery, and leeks. Remove the roasted garlic cloves from the head by squeezing the roasted head. Add cloves to the pot. Add thyme, potaotes, and chicken stick. Bring to a simmer and cook until potatoes are tender (about 30 minutes). Season with salt and pepper. Add cream and parsley. Remove from heat and serve.
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