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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.
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!
