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Fresh garlic soup

A delicious mild garlic soup might sound a little strange. But if you cook garlic slowly it develops a mild, sweet flavour. That is what makes this such so surprising. And it looks elegant and stylish too!

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Fresh garlic soup

  • 4 heads of fresh garlic
  • 2 shallots
  • 200 g potato
  • 2 tbsp olive oil
  • 1.5 litre vegetable stock
  • 500 ml full milk
  • 200 ml cooking cream
  • 2 spring onions
  • 6 sage leaves (optional)
  • pepper

Kitchen tools

  • Blender

Preparation method

  1. Slice the tops off of the garlic heads. Peel the cloves and slice into pieces. Chop the shallot. Peel the potatoes and slice into 2 cm cubes.
  2. Heat the olive oil in a large pan. Fry the shallot, garlic and potato on a medium heat for about 5 mins. Add the vegetable stock and bring to the boil. After 2 minutes, add the milk and cooking cream. Finely slice the spring onion. Add to the soup and simmer on a low heat for 20 mins.
  3. Purée into a smooth soup with the hand blender. Season with salt and pepper. Garnish with a sage leaf.

Nutrition value per person/bite

215 kcal
6 g
13 g
5 g
18 g
6 g
1 g

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