A simple recipe with five-star quality taste. This creamy and flavourful soup tantalizes the taste buds and arouses the senses. For restaurant flare, serve each portion with a swirl of whipping cream and roasted pieces of garlic in the centre.
- Prep: 30 min
- Cooking: 1 h - 1 h 5
- Refrigeration: 10 min
- 40 garlic cloves
- 4 tbsp (60 mL) butter
- Sea salt and freshly ground black pepper to taste
- 2 tbsp (30 mL) honey
- 3 large onions chopped
- 3 large Yukon Gold potatoes cut in cubes
- 1 sprig thyme
- 1 bay leaf
- 3 cups (750 mL) chicken broth
- 2 cups (500 mL) 35 % cream
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Preheat oven to 400 °F (200 °C). In a 4-cup (1 L) baking dish, melt 2 tbsp (30 mL) butter; add garlic and toss. Sprinkle with salt and pepper. Bake for 15 to 20 minutes or until garlic is tender and golden brown; stirring halfway. Toss 12 cloves with honey; set aside for garnish.
In a large pot, over medium heat, melt remaining butter. Add onion; reduce heat to medium-low and cover and cook, stirring occasionally, for 10 minutes. Uncover and cook, stirring often for 5 minutes. Add potatoes, thyme, bay leaf and remaining roasted cloves; sauté 3 minutes over medium heat. Stir in broth and 1 cup (250 mL) cream. Bring to boil over high heat; reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender.
Remove from heat; let stand 10 minutes, to cool. Remove thyme and bay leaf.
In a blender, in batches, puree until smooth; return to pot. Stir in remaining cream (1 cup / 250 mL) and bring to a simmer. Season to taste with salt and pepper. Ladle soup into bowls and garnish with reserved honey roasted garlic.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 94 mg|
|Vitamin A:||28 %|
|Vitamin B12:||15 %|
|Vitamin B6:||28 %|