Portions: 02 Preparation time: 60 minutes

Creamy Garlic Soup with Capers

– 4-5 heads of garlic (not cloves!)
– 3 shallots
– 1 liter of broth
– 1 kg of potatoes
– 1 pack of 18% sour cream (200g)
– a handful of fresh parsley
– 50g diced or strips of ham or bacon
– olive oil
Capers in vinegar OLE!
– 2 tablespoons Herbes de Provence
– 1 teaspoon chili flakes (plus extra for sprinkling on top)

Peel, wash, and dice the potatoes. Peel and halve the shallots. Trim the top of the garlic heads without peeling them. Place vegetables with garlic in an ovenproof dish. Drizzle with olive oil, sprinkle with herbs, and bake at 180 degrees for 30 minutes. Cover with foil and bake for an additional 20-30 minutes until potatoes are soft. Sauté the ham until golden.
Peel the roasted garlic and blend with the vegetables, gradually adding broth. Finally, add the sour cream.
Serve hot with sautéed ham, capers, and chopped parsley.