See Also: Garlic Soup(recipes)
Garlic soup (Sopa de ajo)(recipes)
Roasted pumpkin and garlic soup with parmesan croutons and parsley oil(recipes)
Spinach-Garlic Pasta with Garlic-Onion Sauce(recipes)
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garlic(dictionary)
garlic(encyclopedia)
garlic oil(medicine)
Garlic(recipes)
garlic(medicine)

Garlic Soup (recipes)


Serves 6-8





4 Tbsp. butter

2 leaks (white & light green only), trimmed, cleaned and sliced

12-15 cloves garlic, peeled and stem removed (about ½ cup)

6 cups homemade chicken stock

2 lb. potatoes (about 5-6), peeled and cubed (about 4 cups)

1 tsp. salt (less if stock is salty)

1 cup heavy cream



1½ cups small diced croutons (made with 4 slices of bread sautéed in a mixture of butter and oil)





Melt 2 Tbsp. of butter in a heavy saucepan and add the leeks and garlic. Steam on medium heat for 2-3 minutes. Add the stock, potatoes, and salt and bring to a boil. Cover and simmer for 45 minutes. Push through a fine food mill. You should have about 7 cups of liquid. Add the heavy cream and heat to a boil. Swirl in the remaining 2 Tbsp. butter and serve with croutons.





Other ways:








Serves 1-2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1 tbsp olive oilone third red onion, chopped8 garlic cloves, crushed30g/1oz fresh thyme, chopped290ml/½ pint chicken stock55g/2oz spinach1 egg, yolk only55ml/2fl oz cream



Method



1. Preheat a large saucepan.2 Heat the olive oil in the saucepan before adding the onion and garlic and sautéing until soft.3. Add the fresh thyme and sauté for a further 2 minutes.4. Pour in the stock. Bring to the boil then simmer for 7 minutes.5. Transfer the soup to a food processor and blitz until smooth.6. Return the soup to the pan. Add the spinach.7. Whisk in the egg yolk and cream and simmer for 3 minutes.8. Serve with toast.