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.
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
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.