Saturday, January 24, 2015


Garlic is, in my experience, one of those veggies you either love or hate. If you love garlic, this is the right soup for you. If you don't... You can reduce the number of garlic cloves and try it nevertheless, you may like it. Garlic does have a very characteristic pungent flavour, but it turns really sweet and aromatic during the cooking, so do not be afraid to serve this as a starter or even a light supper.

Cream of garlic soup

350 grams potatoes
1 small carrot
1 medium onion
15 large garlic cloves
50 grams butter
1,5 l vegetable bullion
250 ml cold milk
1 levelled tablespoon flour
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes

Cut the onion into thin slices, dice the potatoes and carrots and crush 10 cloves of the garlic. Melt the butter in a large heavy-bottomed pot, toss in the onions and cook until translucent. Add the crushed garlic and cook for 1 minute, then add the potatoes and carrots and cook, stirring constantly, for about 5 minutes. Toss in the spices and mix well, crush the rest of the garlic, add it to the pot and pour in 1 litre of vegetable bullion. Bring it to a boil over medium heat, cover the pot partially and let it cook for 35 minutes. Remove the pot from the heat and puree the vegetables completely (be very careful because the mixture is very hot), in two batches if necessary. Pour the puree back to the pot, pour in the rest of the bullion and bring to a boil. In another bowl, whisk together the cold milk with the flour and pour it in the soup in a thin stream. Cook for a few more minutes so the soup thickens slightly. Remove from heat, taste for seasoning and serve immediately. Yields 4 servings.