Thick and Creamy Garlic Soup
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Thick and Creamy Garlic Soup

About this recipe: If you love garlic, this is the soup for you. With no less than 100g garlic in the recipe, it will sure keep the vampires at bay! Sauteed garlic is simmered with potatoes, chicken stock, white wine, milk and cream. It's perfect for lunch or dinner.

MARBALET

Ingredients

Serves: 4 - 6

  • 100g garlic cloves, peeled
  • 3 tablespoons olive oil
  • 600ml chicken stock
  • 250ml white wine
  • 600ml milk
  • 250ml whipping cream
  • 75g peeled potatoes, cubed
  • salt and pepper to taste

Method

Prep:15min  ›  Cook:1hr10min  ›  Extra time:1hr25min  ›  Ready in:2hr50min 

  1. Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
  2. Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to colour, stirring constantly. Stir in the chicken stock and wine. Bring mixture to the boil.
  3. Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potatoes; simmer for another 30 minutes.
  4. Puree soup in liquidiser, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

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