Creamy garlic soup
“If everyone ate more garlic, the world would be a happy place” – this saying comes from the famous food author Ruth Reichl and I completely agree with her. Garlic is one of the world’s healthiest foods and one of the greatest treasures of mankind.
Eating one or two gloves of garlic a day really might keep the doctor away, as it benefits health on multiple levels. Garlic is well known as a natural health remedy that has long been used to treat various diseases.
Garlic soup is so simple and easy: just some onion and garlic, a little flour, chicken stock and heavy cream. This flavourful soup makes a hearty first course or a light main dish. It will probably keep vampires and others at bay (unless they have a serving).
- 40 g (~1 1/2 oz) butter
- 1 medium onion, finely chopped
- 10-12 garlic cloves, finely chopped
- 2 tbsp flour
- 1 l (~4 cups) chicken stock
- 1 tsp salt
- 1/4 tsp ground white pepper
- 200 ml (~3/4 cup) cream
- a bunch of parsley, finely chopped
In a stockpot melt the butter, add finely chopped onion and garlic, and over low heat slowly sauté, stirring constantly, until onion and garlic are thoroughly softened but not browned. Sprinkle with flour and cook for a minute to make a white roux. Stir in the stock, salt and pepper. Bring it to a boil and cook for 15-20 minutes. Puree soup with a hand blender, add cream and simmer for further 2-3 minutes. Turn off the heat and serve the soup topped with finely chopped parsley.