Cream of Garlic Soup With Root Vegetables Recipe

Name: Cream of Garlic Soup With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 garlic cloves, plus; 5 garlic cloves; ½ cup extra virgin olive oil; 1 large potato, peeled and cubed; 1 medium carrot, scraped and cubed; 2 medium onions, cubed; 1 medium celeriac, peeled and cubed; 1 small parsnip, peeled and cubed; 3 quarts water; salt and black pepper; 1 sprig fresh thyme; ½ cup heavy cream

Servings: persons

20 garlic cloves, plus
5 garlic cloves
½ cup extra virgin olive oil
1 large potato, peeled and cubed
1 medium carrot, scraped and cubed
2 medium onions, cubed
1 medium celeriac, peeled and cubed
1 small parsnip, peeled and cubed
3 quarts water
salt and black pepper
1 sprig fresh thyme
½ cup heavy cream

1
Preheat your oven to 375*F. Place 20 cloves of peeled garlic in a small baking pan, and pour over 1/4 cup olive oil.
2
Bake 30 minutes, or until tender.
3
In a large pot, heat the remaining 1/4 cup olive oil and saute the root vegetables with 5 cloves garlic, 5 to 8 minutes.
4
Add water, salt, pepper and thyme, bring to a boil and cook over medium heat 40 minutes.
5
Add the baked garlic with its oil to the soup, and grind with a stick blender or food processor.
6
Straiin and add the 1/2 cup heavy cream.
7
Taste and adust seasonings.
8
Serve and enjoy!
9
For a decorative presentation, serve with Puff Pastry Croutons, posted seperately.

1344

kcal

Calories

Fat

217

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 12 ingredients. The key ingredients include: 20 garlic cloves, plus, 5 garlic cloves, ½ cup extra virgin olive oil, 1 large potato, peeled and cubed, and more.

Yes, Cream of Garlic Soup With Root Vegetables 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 With Root Vegetables

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