Potato, Cauliflower and Leek Soup With Thyme Oil

• 2 liters chicken stock
• 12 fresh thyme sprigs
• 5 garlic cloves, peeled
• 1 14 kg potatoes, starchy ones peeled and chopped
• 750 g leeks and cauliflower, roughly chopped
• 125 ml pouring cream
• 60 ml olive oil

1. Place stock, 4 sprigs of thyme and 3 cloves of garlic in a large pot over high heat and bring to the boil.
2. Add the potato, leeks and cauliflower and cook for 30-40 minutes or until tender.
3. Once cooked blend with stick mixer and add the cream.
4. To make the thyme oil, slice remaining 2 cloves of garlic finely and add to olive oil in small pot over low heat for 1-2 minutes.
5. Increase heat to medium and add the remaining 8 thyme sprigs and cook for 30-60 seconds until thyme is crisp.
6. To serve drizzle soup with thyme and garlic oil and enjoy.

liters chicken, thyme, garlic, potatoes, leeks, pouring cream, olive oil

Taken from www.food.com/recipe/potato-cauliflower-and-leek-soup-with-thyme-oil-458604 (may not work)