Garlic Soup 2.0
Directions
- 1Chop off the heads of six whole garlic bulbs, lay them on aluminum foil, season with olive oil and salt, wrap tightly, and roast at 210 Celsius for one hour.
- 2Chop up one whole onion into a rough dice.
- 3Peel and chop one potato into rough cubes.
- 4Peel and chop one carrot into rough cubes.
- 5Roughly chop some parsley.
- 6Sauté carrots and potatoes in olive oil, season with salt, and add chopped onions.
- 7Once softened, add pepper and herbs.
- 8Deglaze with dry white wine and once the alcohol is cooked off, add in a pad of butter and let it emulsify with the vegetables.
- 9Once the garlic is done roasting and cooled down, press out all six heads and mix it in.
- 10Add parmesan cheese.
- 11Add chicken stock and water, simmer until potatoes are fully cooked.
- 12Make croutons while the potatoes are cooking.
- 13Blend the liquid until it's a nice smooth soup.
- 14Add parsley to finish.
- 15Serve with croutons and olive oil.
Ingredients
- 6 heads whole heads of garlic
- 2 tablespoons olive oil
- 1 pinch salt
- 1 whole onion
- 1 whole potato
- 1 whole carrot
- 1 sprig rosemary
- 1 sprig thyme
- 1 handful parsley
- 100 ml dry white wine
- 1 pad butter
- 500 ml chicken stock
- 50 ml water
- 1 tablespoon parmesan cheese
- 1 handful croutons
Equipment
knifealuminum foilbaking trayovenstoveladleimmersion blendergraterfrying pan