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
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.
Save preparation time by buying peeled garlic. Look for them in the refrigerated section of an Asian grocery store and some well stocked supermarkets.
Top 5 Nutrients
|Calcium:||9 % / 94 mg|
|Vitamin B6:||28 %|
|Vitamin A:||28 %|
|Vitamin B12:||15 %|