Monday, 8 February 2016

Garlic Soup

On a very stormy and rainy day when you get soaked to the bone twice, you need a good soup to comfort you and warm you up. It is a great soup if you really like garlic, otherwise it will be on the strong side and you suffer.

One thing is very important to get the soup right, you have to use a garlic press or grate the whole lot of garlic. No chunks of garlic in this soup allowed. I rarely use a press, I chop my garlic usually just into pieces. But I have tried it with chunks and the soup tastes not the way it should.

Garlic soup

I wanted to make that garlic soup for a while, but forgot about it. Last week I was reminded and put a note on my fridge to make the garlic soup. Job done!


4 tbsp flour
3 tbsp butter
8 -10 cloves of garlic
500 ml chicken or beef stock
250 ml milk
125 ml double cream
60 ml Noilly Prat or white wine
1/2 tsp herb salt
1/2 tsp nutmeg
1/2 pepper3
2 tbsp chives
100 g blanched leek
3 slices of toast
2 tbsp butter/oil

Start with the leek and the toast
Cut the leek into half rings and boil it for 2 minutes, or use frozen leek. Cut the bread into chunks and in butter and oil in a pan start to brown it and set it aside.

Start the soup with making a roux from butter and flour. Add the milk a bit after a bit until it is lump free, add the broth and the leek and cook for 5 minutes. Add the Noilly Prat, the seasoning and the cream and cook another 5 minutes. Chop up the chives and put some soup into a bowl, top it with the croutons and the chives and enjoy.

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