Dice the white onions, leeks, celery and potatoes.
Put the diced potatoes in a bowl of water and set aside.
In a heavy bottomed pot/pan, heat up some olive oil and butter.
Add all the diced vegetables, bay leaf and the sliced garlic and half of the roasted garlic to the
Sweat for 5 to 6 minutes.
De-glaze with white wine, add the vegetable stock and cook till all the vegetables are soft and cooked through.
Add ½ a cup of milk and mix well.
Use a mixer or blender to blend the soup.
Season to taste with salt and pepper; add the chopped chives, tarragon and parsley.
For Garlic Chips:
Heat a pan with extra virgin olive oil and fry slices of garlic with some chilli flakes and a pinch of salt until brown and crispy.
Garnish the soup with chopped the herbs- chives, tarragon, parsley and the garlic chips.
Key Ingredients: butter, olive oil, cumin seeds, onion, vegetable stock, bay leaf, garlic, tarragon, celery, parsley, milk, potatoes, leek, white wine, chives