Spicy garlic cream soup
4 servings
40 minutes
Spicy garlic-cream soup is an exquisite blend of spiciness and tenderness, offering coziness and warmth. Inspired by ancient European traditions, it transports us to the atmosphere of small countryside taverns where garlic served not only for flavor but also for health. Its rich aroma unfolds during slow sautéing in oil, while cream gives the soup a velvety texture. Potatoes add heartiness, making the dish perfect for cold days. This soup works well as a standalone dish or as a light warming starter before the main course. Serve it with crispy croutons or herbs for a contrast of flavors and added texture.
1
Slice the garlic, chop the onion. Melt the butter in a pan, add garlic, onion, and bay leaf. Cook on low heat for 15 minutes.
- Garlic: 1 head
- Onion: 1 piece
- Butter: 50 g
- Bay leaf: to taste
2
Pour 1 liter of water into a pot, add prepared garlic and onion, and bring to a boil.
- Garlic: 1 head
- Onion: 1 piece
3
Cut the potatoes into small cubes, throw them into boiling broth, and cook for 15 minutes. Add salt.
- Potato: 400 g
- Salt: to taste
4
Puree the soup in a blender and mix it with cream.
- Cream: 100 ml