John Myers
Fine Garlic Cream Soup
The perfect fine garlic cream soup recipe with a picture and simple step-by-step instructions.
- 0,5 Onion
- 1 tbsp Butter
- 2 shot White wine dry
- 3 Garlic cloves
- 1 tbsp Flour
- 250 ml Poultry stock
- 250 ml Milk
- 60 g Double cream
- Salt and pepper
- 1 pinch Nutmeg
- 1 Splash Noilly Prat
- 1 tbsp Chopped parsley
- 1 tbsp Rapeseed oil
- 1 disc Toast without crust
- 1 tbsp Lemon juice
- Dice half of the peeled onion very finely. Sweat in the butter in a saucepan until translucent. Peel 2-5 cloves of garlic (depending on size and taste), roughly chop and sweat with them. Stir in the flour and let it rise until golden brown. Deglaze with the white wine. Then pour in the stock (use vegetable stock for a vegetarian variant), stir until smooth and gently simmer covered for half an hour. Puree the soft-boiled garlic with the blender. Stir in milk and double cream, bring to the boil. Season to taste with salt, pepper, nutmeg and Noilly Prat. If necessary, add a splash of lemon juice.
- Cut the barked toast bread into small cubes and toast in the oil until golden brown, drain on paper towels. Arrange the soup in preheated plates or soup bowls and garnish with the croutons and parsley – bon appetite!
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