Garlic Soup Puree
4 servings
40 minutes
Garlic cream soup is true gastronomic poetry, embodying comfort and depth of flavor. This classic European recipe originates from village kitchens where garlic was valued for its healing properties and rich aroma. The creamy texture, enriched by the softness of potatoes and velvety butter, harmonizes with the delicate sweetness of leeks. Crispy golden croutons add a light textural play, while a glass of red wine transforms the meal into an exquisite ritual. This soup not only warms on cool evenings but also serves as an ideal accompaniment to a light dinner. It blends simplicity and sophistication, making it a favorite dish on gourmet tables worldwide.
1
Heat 2 teaspoons of oil in a pot.
- Olive oil: 70 ml
2
Add the pre-sliced leek and garlic. Cook over medium heat for two minutes until the vegetables start to soften.
- Leek: 2 pieces
- Garlic: 15 cloves
3
Add broth, pre-cut potatoes, and salt. Bring to a boil.
- Chicken broth: 1.5 l
- Potato: 1 kg
- Salt: to taste
4
Reduce the heat and cover with a lid. Cook on low heat for 30 minutes.
5
While the soup is boiling, heat the remaining oil in a large skillet and add the bread cubes.
- Olive oil: 70 ml
- Croutons: to taste
6
Stir constantly and fry until golden brown. Set aside.
7
When the soup is ready, blend all the ingredients until smooth and creamy.
8
Add butter and mix thoroughly.
- Butter: 50 g
9
Serve the soup with prepared croutons and a glass of red wine.