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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This soup is really tasty. The garlic is not overpowering. Good for a dinner party. Ingredients:
2 heads garlic, peeled |
4 tablespoons butter |
2 carrots, peeled and grated |
1 medium potato, diced |
1 large onion, finely chopped |
3 stalks celery, chopped |
2 slices white bread, crumbed (thick slices) |
sea salt |
fresh ground black pepper |
700 ml strong home-made chicken stock |
500 ml full-cream milk |
1 pinch dried tarragon |
125 ml cream |
Directions:
1. Heat butter in a large, heavy-based saucepan until foaming.
2. Add garlic cloves and vegetables.
3. Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 20 minutes.
4. Add breadcrumbs.
5. Stir with a wooden spoon from time to time.
6. Season with a little salt and pepper.
7. Gradually add first the chicken stock and then the milk, stirring constantly.
8. Continue cooking, stirring, until the soup comes to the boil.
9. Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
10. Heat soup through, add tarragon.
11. Stir in the cream and serve in piping hot soup bowls.
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