Thick and creamy garlic soup

    (62)
    2 hours 50 min

    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.


    63 people made this

    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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    Reviews & ratings
    Average global rating:
    (62)

    Reviews in English (52)

    by
    68

    I also made this soup because everyone in my household had a cold. It definitely helped (garlic is a natural antibiotic). Here are some things the recipe doesn't tell you: 3/4 cup of garlic = about two full bulbs (not cloves, bulbs). Sautee the garlic until some of it just begins to brown (this is the "color" it references). Sautee the garlic slowly or else it will get bitter and stir constantly or else it will stick. Preparing and cooking the garlic is the most labor intensive part of the recipe. I used about 1.25-1.5 cups diced potatoes (about 3 medium sized ones) to help thicken which is quite a bit more than what is called for. Also to thicken the soup and make it more of a bisque add two rounded tablespoons of corn starch (or 4 tbls flour) before pureeing. If your blender has a "whip" cycle, use it. Let it whip/puree for a good 5 minutes (you might have to do half at a time); this will help make that whipping cream do its job. Next return the soup to the pan and boil for 1 minute; this will help the corn starch/flour do what it does best. This soup came out SO good! The flavor was mild, but then again I'm Italian and immune to garlic’s pungency. I think if you like garlic you'll love this creamy version of the soup. If you don't like garlic, don't try this, it's not for you. It will help a cold if you have one or help prevent one if you feel one coming on. My whole family loved this with warm rolls and butter! I hope you enjoy it too!  -  25 Mar 2005  (Review from Allrecipes US | Canada)

    by
    28

    I have been looking for a garlic soup recipe that tasted like some I had in New Orleans. This was it. It was not difficult to make and tasted heavenly. Not too strong but that depends on what type of garlic you use. My family and coworkers loved it. The extra time it takes to make this soup is worth it.  -  22 Jan 2003  (Review from Allrecipes US | Canada)

    by
    17

    Very yummy. A keeper for sure. I didn't use the wine(replaced with more broth). I think next time I'll cut back on the cream and add a little more potato, it could have been a tad bit thicker. Time consuming to make, but worth it.  -  18 Oct 2002  (Review from Allrecipes US | Canada)

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