Honey grilled chicken burritos

Ingredients:

1. Garlic heads…………………………………………………….. 3

2. olive oil……………………………………………………………3 tablespoons

3. leeks………………………………………………………………. 2

4. bay leaves……………………………………………………….2

5. rosemary leaves…………………………………………….1 tablespoon

6. Kosher salt

7. ground black pepper

8. russet potato………………………………………………….1

9. smoked paprika……………………………………………..1/2 teaspoon

10. vegetable broth……………………………………………..4 cups

11. kale………………………………………………………………4 cups

12. water……………………………………………………………1 cup

13. poached eggs…………………………………………………4

Instructions:

1. Preheat the oven to 375 degree F.

2. Peel the outer skins of the garlic heads and cut off the head to expose the cloves. Place these garlic heads, cut side up in a foil and add a tablespoon of oil to the garlic heads. Wrap the foil tightly and place the packet in a baking sheet and bake until the garlic cloves will turn golden brown and tender for about 60 to 75 minutes.

3. Remove the garlic from the oven and open the packet. Keep aside and let them cool until you can handle them.

4. Squeeze the garlic from the garlic heads and place the garlic paste in a small bowl. Keep aside.

5. Take a large saucepan and add two tablespoons of oil to it. put the pan on a medium heat and heat until the oil shimmers.

6. Now add the leaks, rosemary, bay leaves, salt and pepper and cook by stirring frequently until they turn soft and fragrant for about 4 minutes.

7. Now add the peeled potato, smoked paprika and roasted garlic, season with salt and pepper and stir to combine.

8. Cook for about 10 minutes by stirring occasionally until you see a bit of crust forming on the base of the pan.

9. Add the vegetable broth and scrape the crusty bits from the bottom of the pan with a spoon. Reduce the heat to low and cover with a lid. Let the mixture simmer until the potatoes are tender for about 15 minutes.

10. Discard the leaves and remove the pan from heat.

11. Take a blender and puree the soup until it is smooth.

12. Now place the soup in a clean saucepan and return it to simmer on a low heat. Add the kale and water. Stir to combine the ingredients.

13. Cover with a lid and cook until the kale is tender for about 10 to 12 minutes.

14. Taste and add paprika, salt and pepper as needed.

15. Ladle the soup into medium bowls and serve with a poached egg on the top.