2 heads of garlic, cloves separated and peeled
½ bunch thyme
1 large onion, finely diced
2 leeks, washed and sliced
2 celery sticks, thinly sliced
1 bay leaf
1 tbsp thyme leaves
2.5L of chicken stock, warm
4 potatoes, peeled and sliced 1cm thick
300g baby spinach, roughly chopped
½ bunch parsley, roughly chopped
½ bunch chives, chopped
2 tbsp dill, chopped
Sour cream, to serve
Preheat the oven to 190°C.
Place the garlic cloves on a large sheet of baking paper with the thyme and butter. Wrap up in the baking paper, then wrap again in foil and place in the oven. Roast for about 30 minutes until garlic is soft. Remove the thyme sprigs and set aside.
In a large pot, melt butter over a medium heat. Add onion, leek and celery, salt and pepper to taste, and sweat off for a few minutes. Add the bay leaf and and thyme and stir.
Sweat for a further 5 minutes, until onion is soft. Stir in the roasted garlic, cook for a few more minutes and then pour in the warm stock.
Add potato and cook for 20 minutes until potatoes have softened, then remove the bay leaf.
Reduce the heat to a simmer and stir in the parsley, chives, and dill, then add the spinach at the last minute.
Using a stick blender, puree the soup in its pot and turn off the heat.
Serve with a dollop of sour cream.