Delicious garlic soup
Serves 4
Ingredients
- 4 heads of garlic
- 2 shallots
- 1 white onion
- 1 potato
- 2 tbsp of fresh, chopped parsley
- 50 gr butter
- 100 ml cream
- 1,5 litres vegetable stock
Method
- Peel the garlic cloves, bring to the boil in water for 5 minutes, then drain. Be sure to rinse the garlic under cold running water (hot water produces a shock effect on garlic) to gradually diminish the pungent smell and taste of the garlic.
- Depending on the size of the garlic cloves, repeat Step 1 two to three times. Boiling removes the bitterness and pungency of garlic, softening its powerful flavour to a more mellow note.
- Coarsely chop the onion, shallots and potato. Sauté for 5 minutes in butter. Add the garlic and sauté for another 2 minutes. For a beautifully white soup, stir frequently to keep the vegetables from turning brown.
- Add the vegetable stock.
- Bring to the boil, then reduce the heat and simmer for 30 to 35 minutes.
- Purée your garlic soup and pour in the cream.
- Garnish with parsley.
Bon appétit!
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