Tender Garlic Cream Soup
Soups • French
Description
Instead of vegetable broth, you can use regular water; the soup won't be worse for it. If you don't have processed cheese on hand, add cream of any fat content to make the soup truly tender.
Ingredients
- Garlic 4 heads
- Olive Oil 8 teaspoons
- Salad Potatoes 3 pieces
- Onion 1 piece
- Chicken Broth 0 qt
- Salt to taste
- Sliced Processed Cheese 2 tablespoons
- Butter 1.5 tablespoons
Step-by-Step Guide
Step 1
Cut the top off the head of garlic with a knife and place each head on a separate sheet of foil. Drizzle each head of garlic with two teaspoons of olive oil and sprinkle with salt.
Step 2
Tightly wrap the garlic in foil and place it in a preheated oven at 355°F (350 degrees Fahrenheit) and bake for 35–40 minutes. A tempting aroma will fill the air.
Step 3
In a pot, add the butter. When it melts over medium heat, add the chopped onion. Sauté until golden brown, stirring constantly.
Step 4
When the garlic is ready, remove it from the oven and let it cool for 15–20 minutes. Then squeeze the garlic pulp onto a plate and add the oil in which the garlic was baked, mash everything with a fork. Add the resulting paste to the onion.
Step 5
Dice the peeled potatoes and add them to the onion and garlic. Pour in the hot vegetable broth and cook until the potatoes are soft.
Step 6
Once the potatoes reach the desired consistency, puree the contents of the pot with an immersion blender.
Step 7
Add the processed cheese, salt to taste, and mix well until smooth.
Step 8
Serve hot, garnished with parsley or dill. It will be even tastier if served with slightly toasted white or gray bread spread with garlic.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!