Cream Of Garlic Soup Recipe

Name: Cream Of Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large cloves garlic, peeled and coarsely chopped; 2 liters large yellow onions, chopped; 5 tablespoons extra virgin olive oil; 6 tablespoons all-purpose flous; 2 1/2 quarts hot (whole) milk; 4 large all-purpose potatoes, peeled and diced; 2 fresh sage leaves; 1 dried bay leaf; Sea salt and freshly ground white pepper, to taste; 6 large egg yolks; 1 1/3 cups heavy cream, preferably NOT ultrapasteurized; 2 heads roasted garlic, peeled and separated into cloves; Home made Croutons

Servings: persons

10 large cloves garlic, peeled and coarsely chopped
2 liters large yellow onions, chopped
5 tablespoons extra virgin olive oil
6 tablespoons all-purpose flous
2 1/2 quarts hot (whole) milk
4 large all-purpose potatoes, peeled and diced
2 fresh sage leaves
1 dried bay leaf
Sea salt and freshly ground white pepper, to taste
6 large egg yolks
1 1/3 cups heavy cream, preferably NOT ultrapasteurized
2 heads roasted garlic, peeled and separated into cloves
Home made Croutons

1
Cook garlic and onions in the olive oil in a large covered pan. Let the garlic gently sweat until it is soft, and make sure that it does not brown.
2
Sprinkle the flour over the garlic and onions and continue stirring for 3 minutes until the vegetables appear to be a thick smooth paste. Whisk in the hot milk, add sage, bay leaf, and seasoning, then bring to the boil. Immediately reduce the heat to a mere simmer and cook, covered, for 15 minutes. Stir occasionally.
3
Strain the soup base through a sieve. Pick out the herb leaves, then push through all the vegetable matter. (The soup can be prepared ahead to this point.)
4
Beat the egg yolks and cream together. (Reheat soup base if necessary.) Slowly add 3 or 4 ladles of hot soup to the eggs, then pour the eggs into the soup. Cook over gentle heat, stirring constantly until it thickens slightly. Do not allow to boil. Adjust the consistency with additional milk if necessary to form soup of light cream consistency. Separate and peel the cloves of roasted garlic and add them to the soup. Make sure they are heated through. Adjust seasoning. Serve the soup steaming hot, in mugs or deep bowls, and float a crouton on top. Pass additional croutons in a basket.

1938

kcal

Calories

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 large cloves garlic, peeled and coarsely chopped, 2 liters large yellow onions, chopped, 5 tablespoons extra virgin olive oil, 6 tablespoons all-purpose flous, and more.

Yes, Cream Of Garlic Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Garlic Soup

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