Garlic Soup
- Daniel
- Dec 11, 2021
- 3 min read
Updated: May 22
Ever since I have recovered from Covid19, I'd been having this lingering cough. It is affecting my breathing. I read a bunch of natural remedies online and found out that garlic actually builds up our immune systems. So why not make some garlic soup?
*Please note that this is by no means will cure any Covid19 or Post-Covid19 related illnesses. If you are sick, consult a doctor.*
The trick to making a great soup is to cook it as fast as you can. By doing so, will prevent the vegetables from losing their fragrances and aromatics. The best way to achieve that is using room temperature or warm ingredients. This is to maintain the high temperature of the pot while cooking.
If you happen to walk into the kitchen of a Chinese restaurant, you will be mesmerized at how fast the chefs are cooking the dishes. We are applying the same theory when making soup as well.
There are quite a lot of steps in making this soup. I still prefer to make everything from scratch as much as I can. It allows me to control the flavors and texture. You can skip the croutons and the roasted garlic if desired, but garlic oil is a must. It adds so many flavors to the soup. I really do hope that you give this recipe a try.
Ingredients:
(Serve 4)
Croutons:
Stale Bread Diced, A Few Slices
High Quality Olive Oil, 2 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Italian Seasoning, Pinch
Garlic Oil:
High Quality Olive Oil, 1/4 Cup
Chili Deseeded Finely Sliced, 1 Adjust To Preference
Garlic Finely Sliced, 3 Cloves
Roasted Garlic:
Garlic, 1 Bulb
High Quality Olive Oil, 2 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Soup:
Vegetable Stock, 1 Liter
Garlic Powder, 1 TSP
Any White Potatoes / Yukon Gold Peeled Wedged, 2
High Quality Olive Oil, 2 TBSP
Yellow Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Demerara Sugar, Pinch
Leek White Parts Only Coarsely Sliced, 1
Garlic Crushed, 2 Bulbs
Heavy Whipping Cream, 240g
Herbes de Provence, 1 TSP
Parsley Finely Chopped, For Garnishing
Equipment:
Heavy Sauce Pot
Blender
Oven
Skillet
Directions:
Prepare the Croutons
Preheat oven to 190°C (375°F).
Toss bread with olive oil, salt, pepper, and Italian seasonings in a large bowl.
Bake for 15–20 minutes until golden and crisp. Set aside.
Store in an airtight container for up to 7 days.
Make the Garlic Oil
In a skillet over low heat, add olive oil.
Add garlic slices and chili.
Cook gently for 8–10 minutes until garlic edges start to brown.
Remove from heat and transfer to a small bowl. Set aside.
Roast the Garlic
Preheat oven to 205°C (400°F).
Slice off the top of the garlic bulb, keeping it whole.
Drizzle with olive oil and season with salt and pepper.
Wrap in foil and roast for 30–40 minutes until caramelized and soft.
Set aside to cool slightly.
Make the Soup
In a small pot, combine vegetable stock, garlic powder, and diced potatoes.
Simmer until potatoes are fork-tender. Set aside.
In a large pot, heat olive oil over medium heat.
Sauté onions with salt, pepper, and sugar until slightly caramelized.
Add leeks and garlic. Sauté until aromatic.
Pour in the stock and potato mixture. Stir to deglaze.
Add cream and herbes de Provence. Simmer for 3–5 minutes until thickened slightly.
Carefully transfer to a blender (in batches if needed).
Add roasted garlic and blitz until smooth.
Return to the pot and cook for another 1–2 minutes over medium heat.
Adjust seasoning with salt and pepper.
To Serve
Ladle soup into bowls.
Top with croutons.
Drizzle garlic oil, along with chili and garlic slices.
Garnish with parsley.
Serve immediately.
The fragrance of roasted garlic is heavenly...
Garlic and chili infused olive oil...
A flavor bomb...
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