Garlic Soup

It seems that everyone needed soup this week to get warm from the inside as winter has returned with a vengeance, much more so in Germany, where some people are practically drowning in snow. I remember a friend of mine talk about garlic soup but never really made one, though pretty much all my dishes used copious amounts of garlic. So when I saw this recipe in a German blog called Querschnitt, I decided it was high time to try it out for myself. And, OMG, was it good!

1.25 kg potatoes
750 ml - 1 l vegetable stock
250 ml milk
1 tub of soured cream
2 whole bulb garlic bulbs
1 small onion
1/2 - 1 red chilli
1 bay leaf
freshly ground nutmeg
sea salt
freshly ground black pepper
extra virgin olive oil
freshly chopped herbs

Peel the potatoes and cut into small cubes. Finely chop the onion and chilli and coarsely grate the garlic. Heat some olive oil in a saucepan and gently fry the onion and garlic for 3-4 minutes without letting them brown. Add the potatoes and stir until they're coated with the garlic mix. Add about 3/4 of the stock, the milk and bay leaf, bring to the boil and simmer for 10 minutes until the potatoes are tender. Remove the bay leaf and blitz the soup. Season with some nutmeg, check the seasoning and stir in the soured cream. Serve sprinkled with freshly chopped herbs and/or some dukkah.