Delicate garlic cream soup
4 servings
90 minutes
Delicate garlic cream soup is a true embodiment of the sophistication of French cuisine. Its history traces back to provincial inns where dishes with roasted garlic symbolized home comfort. Roasting garlic reveals its sweet, nutty notes, removing sharpness and filling the soup with softness. The creamy texture is created by potatoes and melted cheese, while butter and aromatic broth add richness to the soup. It is served hot with herbs and crispy bread spread with garlic, adding zest. This soup warms the soul and is perfect for cozy evenings, offering a warm, velvety taste with gentle garlic sweetness.
1
Cut the top off the garlic head with a knife and place each head on a separate sheet of foil. Drizzle each garlic head with two teaspoons of olive oil and sprinkle with salt.
- Garlic: 4 heads
- Olive oil: 8 teaspoons
- Salt: to taste
2
Wrap the garlic tightly in foil and place it in a preheated oven at 180 degrees, bake for 35-40 minutes. A tempting aroma will spread everywhere.
3
Place butter in a pot, and when it melts over medium heat, add chopped onion. Sauté until golden, stirring constantly.
- Butter: 1.5 tablespoon
- Onion: 1 piece
4
When the garlic is ready, take it out of the oven and let it cool for 15-20 minutes. Then squeeze the garlic pulp onto a plate and add the oil it was roasted in, mash everything with a fork. Add the resulting paste to the onion.
- Garlic: 4 heads
- Butter: 1.5 tablespoon
5
Cut the peeled potatoes into cubes and add them to the onion and garlic. Pour everything with hot vegetable broth and cook until the potatoes are soft.
- Potato: 3 pieces
- Vegetable broth: 1.5 l
6
After the potatoes reach the desired consistency, puree the contents of the pot with an immersion blender.
7
Add melted cheese, salt to taste, and mix well until smooth.
- Processed cheese: 2 tablespoons
- Salt: to taste
8
Serve hot, garnished with parsley or dill. It will be even tastier if served with slightly toasted white or gray bread spread with garlic.