The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
4 heads of garlic
1 kg potatoes
1 small bunch of fresh thyme
2 l water
a little creme fraiche
1 chicken stock cube
4 rashers of bacon
salt and black pepper
small amount of olive oil
Peel all the heads of garlic followed by the onion and the shallots.
Rinse the thyme. Now begin by sweating the garlic cloves in a little olive oil for one or two minutes before adding the chopped onion and the shallots. Do not allow to colour.
Peel and roughly chop the potatoes and add all of these to the garlic and onions. Crumble in the chicken stock cube then add the water.
Mix well then allow to simmer gently for around 30 minutes or until the potatoes are cooked. Blend in a mixer and add a little creme fraiche once done. Taste and adjust the seasoning with salt and freshly-ground black pepper.
Pan fry the bacon until crispy then chop up into small dice. Lightly toast croutons.
When ready to serve, place equal amounts of bacon and croutons in each bowl, then gently pour the soup on top.