A creamy garlic soup that will impress
This soup is my dinner party classic, because I can make it a day or two in advance and it only gets better with the wait. Garlic soup may sound daring, but it’s actually incredibly silky and smooth, and not strong. That's thanks to roasting the garlic. It's still an intense, heavy sopu so I find it best served in small portions in pretty little tea cups or wine glasses, which also makes it so much more impressive.
4-5 whole organic garlic bulbs
3 tbsp melted butter or olive oil
2 floury potatoes
1 organic onion
2 tbsp olive oil
700ml vegetable stock
100ml chopped fresh parsley
200ml cream, replaceable by oat or soy cream
3-4 tbsp butter or olive oil
Turn on the oven. Cut off the top quarter or third of the garlic bulbs and place them on an oven-proof tray. Melt the butter and pour it – or olive oil – evenly over the garlics. Roast in 175°C for 20-30 minutes or until the garlic is soft.
Dice the potatoes and the onion and fry them gently in oil in a pot for about 10 minutes. Add vegetable stock, a dash of salt and pepper and the parsley. Squeeze the roasted garlic cloves into the pot. Let the soup simmer for a half hour.
Use a blender to puree the soup, add cream and check the flavour. Finally add the last 3-4 butter, stir well and ladle the soup into bowls or cups. Granish with chives or parsley.