Garlic Soup
What can one say about a truly remarkable soup, that with the addition of some bread makes a delicious meal.
This is a soup for true garlic lovers. It uses generous quantities of both regular and black garlic. While the picture of this soup isn't overly appetizing, what it lacks in appearance it makes up with excellent flavour and texture. The soup ends up with a greenie colour because of the use of the green part of a leek and black garlic.
We serve the soup with a small very fresh baguette, warmed in the oven and butter.
Ingredients
- 2 oz olive oil (any vegetable oil will do)
- 4 oz yellow onion, chopped
- 4 oz leek, white and light parts, chopped
- 1/4 tsp dried thyme leaves
- 2 1/2 oz peeled garlic cloves, chopped
- 3 peeled black garlic cloves, chopped
- 8 oz yellow potato, diced
- 22 oz homemade chicken broth
- 2 oz whipping cream
- Salt and pepper to taste
Directions
- Heat the olive oil in a large pot. Add the chopped onion, leek and thyme. Sweat for 7 minutes.
- Add both the white and black garlic, turn the heat to low and cook for 15 minutes. Mix occasionally.
- Add the potato and chicken broth, mix well and cook for 30 minutes.
- Add the cream, mix and using a stick blender, purée the soup.
- Taste and add the salt and pepper accordingly.
- Serve!