At a glance
You're making a smooth, gorgeously garlicky soup that's perfect for warming up after a cold day out. The key is taking about 30 minutes to slowly cook the garlic and onion until golden (don't rush this!), then simmering everything together before blending it into silky creamy goodness. Top with crunchy croutons and you've got a cozy bowl that even kids will love.
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Sauté the onion and garlic
Roughly chop the onion and garlic. In a large pot, melt the butter with the oil over medium-low heat. Add the onion and garlic and cook slowly. The mixture should turn slightly golden, not brown or burn. This will take about half an hour.
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Add the stock and herbs
After that, pour in the stock and season with salt to taste. Add the fresh herbs too – don't chop them, just tie them together in a bundle so you can pull them out of the finished soup later. Finally, add the bay leaf and simmer for about 15 minutes.
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Blend and stir in the cream
The soup is now cooked. Remove the herb bundle and bay leaf, then blend the soup until smooth. Season with pepper to taste and stir in the cream to mellow the flavour. Serve immediately while hot, ideally topped with crunchy bread croutons.
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