Roasted garlic cream soup

by tonichef
garlic cream soup

This post is also available in: Bulgarian

For a long time, I was looking for a different and atypical cream soup. One day while I was browsing in internet I found this recipe. At first glance, it was looking strange.  I was reading how much garlic was contained in the recipe, but my explorer’s soul whispered to me to try it. Guided by my six senses I decided to try it and that decision was right.

When I tried for the first time the result of my experiment. I felt a very strong flavor of roasted garlic which transformed into a deep and amazing fragrance of different flavours. Which combination was combined very well.

I will not hide from you that the soup is strange, but let you give a chance to eat several spoons.

Peace and happiness, begin, geographically, where garlic is used in cooking.

MARCEL BOULESTIN
garlic cream soup

Roasted garlic cream soup

This post is also available in: For a long time, I was looking for a different and atypical cream soup. One day… Soup roasted garlic soup, roasted garlic cream soup, roasted garlic European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 whole heads of garlic, unpeeled
  • 5 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 small potato, peeled and coarsely chopped
  • 1 L vegetable stock
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 200 g yellow cheese spread
  • 1 tbsp - lemon juice
  • 1 tsp - sea salt and  black pepper

Instructions

  • Place unpeeled garlic cloves on a baking sheet, pour olive oil.  Cover with aluminum foil and bake for 40 min at 200°C.
  • In a large pan, heat the olive oil, add the onion. Cook until soft and transparent. Add the potato, thyme, turmeric, and cumin, simmer for 5 minutes. Add vegetable stock and bring the soup just to a boil, while continuing over medium heat. Reduce heat and simmer, covered, for about 15 minutes.
  • When the garlic is ready, squeeze with fingers to release the garlic peel. Add the roasted garlic to the soup and simmer for 5 minutes more. Season with salt.
  • Remove from heat, add lemon juice and cheese spread. Puree the soup until smooth.

Bon Apetit!

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