Creamy Garlic Soup Recipe
Creamy Garlic Soup
Submitted By: Taz
Ingredients:
1 Tbs Olive Oil
1 Tbs Unsalted Butter
15 large cloves Fresh Garlic - rough chopped
4 small Shallots - sliced
7 Cups Heavy Cream
6 Cups Low Sodium Chicken Stock
½ Cup Dry White Wine
Kosher Salt to taste
Freshly Ground Black Pepper to taste
Preparation:
- Heat the olive oil and butter in a large (6 quart) pot over medium-low heat until just foaming - Add garlic and shallots and sauté until soft (apx 10 minutes)
- Add the chicken stock and wine - Increase heat and bring to a boil
- Reduce to a medium simmer - Add heavy cream and return to a low simmer (adjust heat as necessary)
- Allow to simmer (uncovered) until reduced by about half (apx 2 ½ hours)
- Transfer in batches to a blender and purée until smooth (a blender works better than an emersion blender for this due to the small pieces) and strain through a fine mesh sieve
- Repeat until all of the soup has been puréed and strained
- Season with salt and pepper to taste
- Serve hot garnished as desired* as a starter or with a good 'hunk' of crusty bread as a light meal
*
Chopped fresh parsley, thyme, or chives, fresh coarse ground pepper, a dusting of fresh ground
nutmeg, grated parmigiano-reggiano cheese, plain or garlic herb croutons, a 'dollop' of sour cream,
or any combination thereof; all work well
