Garlic Cream Soup
6 servings
140 minutes
Garlic cream soup is an elegant dish of European cuisine, delighting with its rich, delicate flavor and velvety texture. Its history roots in the gastronomic traditions of France, where garlic is valued for its aromatic power and health benefits. Slowly braised garlic with shallots reveals its sweetness, transforming into a refined creamy elixir. The combination of chicken broth and rich cream gives the soup harmony and depth of flavor. This soup is perfect for cold evenings, warming with its gentle heat, and can also serve as a sophisticated starter for a festive dinner. Serve it with crispy baguette or fragrant herbs — it will turn an ordinary dinner into a culinary delight.
1
In a deep saucepan, heat olive oil and add coarsely chopped garlic. Peel the shallots and chop them roughly, add to the saucepan, and sauté everything together over medium heat for ten to fifteen minutes until soft.
- Olive oil: 2 tablespoons
- Garlic: 16 cloves
- Shallots: 4 heads
2
Pour in the broth and cream, bring to a boil. Reduce the heat (the liquid should barely simmer) and cook for about two hours until the volume is reduced by half.
- Chicken broth: 1.3 l
- Heavy cream: 1.3 l
3
Pour the ready soup into a blender, blend until smooth, and strain through a fine sieve. Add salt and pepper before serving.
- Salt: to taste
- Ground black pepper: to taste