Creamy Garlic Soup

    Creamy Garlic Soup

    (26)
    16saves
    15min


    27 people made this

    About this recipe: If you love garlic, you will love this soup! Garlic is sauteed in butter, then heated through with single cream and anchovies. You can also use it as a dipping sauce. Serve with crusty fresh bread.

    Ingredients
    Serves: 2 

    • 115g unsalted butter
    • 135g garlic, thinly sliced
    • 1.5 litres single cream
    • 1 (50g) tin anchovy fillets

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Melt butter in a medium saucepan over medium heat. Add garlic and saute until browned, then stir in single cream and anchovies. Heat through and let thicken. The anchovies will 'melt' to add a slightly salty taste.
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    Average global rating:
    (26)

    Reviews in English (26)

    0

    It's a very rich soup and very tasty too. I did add a small onion and a couple of potatoes to help thicken it a little.  -  03 Feb 2016

    by
    21

    I've seen this in Italian cookbooks and it's "Bagna Cauda." When my family makes it, after we saute the garlic and add the anchovies (but before the heavy whipping cream reduced by half!) we cook some steak in it, cut into dippable strips. After we remove the steak, we add some more garlic (because a lot sticks to the steak) and a little more anchovies and then add the cream. Note: You should stir the cream really quickly for it to blend the best. We love this stuff so much we have annual Bagna Cauda parties.  -  22 Jun 2003  (Review from Allrecipes US | Canada)

    by
    16

    I have learned that in the Italian countryside, it matters not what it is called, but that it is an awesome dish. My family has served this for years. We call it bunya cauda. I think it really just depends on the family for its pronunciation. We have substituted this for the traditional Christmas dinner. We tend to serve it with regular cabbage, bell peppers, cauliflower, broccoli and just basically our favorite veggies & italian bread. In my experience in making it, people either love it or hate it. Its all about the garlic! LOL  -  19 Apr 2006  (Review from Allrecipes US | Canada)

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