Potato and Roasted Garlic Soup
1 lrg whole head of garlic
4 medium potatoes
3 pints vegetable stock
parsley
Preheat the oven to 375 degrees. Place the unpeeled garlic bulb in a small roasting pan and bake for 30 minutes until soft in the center. Meanwhile, boil the potatoes in a large pot of water. Simmer the stock in a nother pan for 5 minutes. Drain the potatoes and add them to the stock. Squeeze the garlic pulp into the soup. Resrve a few whole cloves. Stir and season to taste. Simmer 15 minutes and serve topped with a whole garlic clove and parsley.