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Cooking
Creamy Garlic Soup – It'll Get You Back on Your Feet
· 4 servings
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 to the pot and cook slowly. The mixture should turn slightly golden, not brown or burn. This will take about half an hour.
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 into a bundle so you can lift them out of the finished soup later. Finally, add the bay leaf and simmer for about 15 minutes.
Blend and stir in the cream
The garlic 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.