Vanilla-Scented Garlic Soup Recipe

Name: Vanilla-Scented Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Garlic Soup; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 4 shallots, thinly sliced; 20 big cloves of garlic, chopped (not too fine, or they are more likely to burn); 1 cup dry vermouth (I use Dolin); 4 cups vegetable stock (you can substitute chicken stock for a nonvegetarian version); 4 cups light cream (half and half or whole milk will also work); 1 teaspoon salt, plus a pinch; 1/2 teaspoon white pepper; 1 teaspoon vanilla bean paste (or 2 tsp pure vanilla extract); Pea and Carrot Medley; 1 tablespoon olive oil; 1 large carrot, peeled and diced; 1 teaspoon fresh thyme leaves (from 5-7 sprigs); 1 handful of frozen peas; 1 generous pinch of salt; 1 pinch of white pepper

Servings: persons

Garlic Soup
1 tablespoon olive oil
2 tablespoons unsalted butter
4 shallots, thinly sliced
20 big cloves of garlic, chopped (not too fine, or they are more likely to burn)
1 cup dry vermouth (I use Dolin)
4 cups vegetable stock (you can substitute chicken stock for a nonvegetarian version)
4 cups light cream (half and half or whole milk will also work)
1 teaspoon salt, plus a pinch
1/2 teaspoon white pepper
1 teaspoon vanilla bean paste (or 2 tsp pure vanilla extract)
Pea and Carrot Medley
1 tablespoon olive oil
1 large carrot, peeled and diced
1 teaspoon fresh thyme leaves (from 5-7 sprigs)
1 handful of frozen peas
1 generous pinch of salt
1 pinch of white pepper

1
Melt the butter in the olive oil in a large (at least 4 quart) saucepan or Dutch oven. Saute the shallots and garlic with a pinch of salt, stirring frequently, until soft but not brown, about 10 minutes.
2
Add the vermouth, stock, and cream. Bring to a soft boil and add 1 tsp salt and 1/2 tsp white pepper, then reduce to a simmer. Simmer until reduced by about one half, about one hour.
3
Using an immersion blender (or transfer to a standard blender), puree the soup until smooth. Turn off the heat and stir in the vanilla.
4
While your soup is reducing, heat one tablespoon of olive oil in a small saute pan over medium high heat. Saute the carrots and thyme with a pinch of salt and white pepper until beginning to soften, about 7 minutes. Add the frozen peas and cook for an additional 2-3 minutes to warm through.
5
Ladle soup into bowls and top with the vegetable medley. Enjoy!

1740

kcal

Calories

Fat

183

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 18 ingredients. The key ingredients include: Garlic Soup, 1 tablespoon olive oil, 2 tablespoons unsalted butter, 4 shallots, thinly sliced, and more.

Yes, Vanilla-Scented 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.

Vanilla-Scented Garlic Soup

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