23 October 2008

Cream of Garlic Soup

Besides honeycrisp apples, one of my favorite things about fall is the excuse to eat lots and lots of soup. Though I really can't stomach tomato-based soups, I absolutely love cream and broth soups, so it's no surprise when I started fantasizing about cream of garlic soup earlier in the week. I've never even tasted a cream of garlic soup, so I was left on my own to create Wednesday night supper. The picture above is what resulted--recipe below. If any of you have had a good cream of garlic soup, let me know how this recipe compares with what you've eaten or how it can be improved.


Approximately 60 cloves of garlic (I cheated and bought the already peeled garlic from Whole Foods, $3 wisely spent, in my opinion)
4 T butter
2 medium Yukon gold potatoes, cubed (peeled, if you like--I like the skins)
1 small yellow onion, cubed
1 bay leaf
3 cups vegetable broth (this was based solely on what I had sitting around)
1 cup dry white wine (I used an organic sauvignon blanc)
1 cup heavy cream
Crusty Baguette


Melt two tablespoons butter on medium heat in a large stock pot. Reduce heat to low, add 60 cloves peeled garlic and braise until browned and softened. (Mine took approximately 30 minutes.) Add 2 cubed potatoes, 1 cubed onion, bay leaf and addition 2 T butter and sauté for approximately 5 minutes.

Add 3 cups stock, 1 cup wine to mixture and bring to a boil. Reduce heat again and simmer for 20 minutes.

Remove bay leaf, puree with an immersion blender and add cream, season with salt and pepper. Heat thoroughly and serve with a crusty bread.

I'm not sure if that's how cream of garlic soup is made in the rest of the world, but this did pass the husband test. :)

1 comment:

Tamsie said...

I'm going to try this, but substituting a different vegetable for the potato. I'll let you know how it tastes!