Garlic soup

Ingredients for 4 servings:

• 1 bulb(s) garlic
• 2 onions
• 3 potatoes
• 1 bunch of soup vegetables (root vegetables)
• 1 bottle of white wine
• n. B. water
• 1 cup crème fraîche
• 1 cup of cream
• 1 pinch of salt
• 1 pinch(s) black pepper
• 1 pinch(s) red pepper
• a few stalks of chives
• some bay leaves
• some butter, for frying
• some olive oil, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Traditional, simple and healthy

First, you need to peel, chop, and sauté the vegetables (root vegetables, garlic, onions, and potatoes). You should fry the root vegetables in a separate pan, as they will be cooked later, while the rest (garlic, potatoes, and onions) will be pureed. I always fry everything in butter and olive oil. Once the vegetables are lightly sautéed, you can deglaze them with a little white wine and add water. Add a few bay leaves, salt, and pepper to the pot with the root vegetables. Let both pots simmer for about 2 hours, then pour the contents of the pot with the root vegetables through a sieve into the pot with the garlic, discarding the cooked root vegetables and the bay leaves. Since the water will evaporate over the 2 hours, you may need to add more, but that’s okay. Now you have two options: You can either puree the soup with a hand blender, or you can fish out the garlic, onions, and potatoes and blend them in a blender. This is more complicated, but results in a finer soup. Now add the crème fraîche and, if you like, a little cream. Once the soup has been pureed, you can now season to taste. You may need to add a little more white wine, salt, and pepper. Of course, there are no limits to your cooking imagination, and if you have your favorite spices, you can of course add a pinch (e.g. nutmeg, chili, or ginger), but this is not a must and not crucial for the soup. Whip the remaining cream and add 1-1.5 ladles of soup and a spoonful of whipped cream to each plate, forming a fine ring. Decorate with chives, black pepper, and red pepper. I think garlic bread goes great as a side dish, or just dark crusty bread.