Creamy winter garlic soup — two whole bulbs, leek, and potato. A slow simmer takes the sharpness off the garlic.
Ingredients
- 2–3 medium potatoes
- 1 brown onion
- 1 large leek
- 2 small whole garlic bulbs (about 60 g each)
- 1–1.2 l chicken or vegetable broth or water
- ½ tsp dried thyme or Italian herbs
- 100 ml cream
- olive oil
- parsley
- bread for croutons
- salt, pepper
Method
- Heat olive oil in a pot. Slice the leek (1 large) and sweat it.
- Peel and dice 2–3 potatoes; add to the leek.
- Peel 2 small garlic bulbs; add the cloves to the pot.
- Pour in 1–1.2 l broth or water. Add ½ tsp thyme or Italian herbs, salt, and pepper.
- Simmer on low heat 15–20 minutes, until the potatoes are soft.
- Stir in 100 ml cream and cook 2–3 minutes more — do not let it boil again.
- Blend until smooth.
- Cube bread and fry in olive oil until the croutons are golden.
- Serve with croutons and chopped parsley.
Calories from the source: about 185–200 kcal per serving (4 servings).
Recipe: https://www.waivio.com/object/elr-winterliche-knoblauchsuppe