Garlic Soup

Name: Garlic Soup
Ingredients: 2 heads garlic, peeled; 4 tablespoons butter; 2 carrots, peeled and grated; 1 medium potato, diced; 1 large onion, finely chopped; 3 stalks celery, chopped; 2 slices white bread, crumbed (thick slices); sea salt; fresh ground black pepper; 700 ml strong home-made chicken stock; 500 ml full-cream milk; 1 pinch dried tarragon; 125 ml cream

13 ingredients

11 steps

Ingredients

2 heads garlic, peeled
4 tablespoons butter
2 carrots, peeled and grated
1 medium potato, diced
1 large onion, finely chopped
3 stalks celery, chopped
2 slices white bread, crumbed (thick slices)
sea salt
fresh ground black pepper
700 ml strong home-made chicken stock
500 ml full-cream milk
1 pinch dried tarragon
125 ml cream

Directions

1

Heat butter in a large, heavy-based saucepan until foaming.
2

Add garlic cloves and vegetables.
3

Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 20 minutes.
4

Add breadcrumbs.
5

Stir with a wooden spoon from time to time.
6

Season with a little salt and pepper.
7

Gradually add first the chicken stock and then the milk, stirring constantly.
8

Continue cooking, stirring, until the soup comes to the boil.
9

Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
10

Heat soup through, add tarragon.
11

Stir in the cream and serve in piping hot soup bowls.