Provincial Cream Garlic Soup
Hey Sambolina! I’m in the mood for dirty pate and I’ll make some dirty French soup! I didn’t quite deliver… it is French, but not quite dirty.
Salute!
Serves: 6
Prep: 20 min
Cook time: 90 min
Ingredients:
2 liters of water
20 garlic cloves
¼ cup of olive oil
½ cup of sliced onion
1/3 cup of sliced celery
1/3 cup sliced fennel
½ cup of white wine
3 thyme sprigs
1 teaspoon of fresh rosemary chopped
1 bay leaf
4 cups of chicken stock
300ml of thickened cream
1 slice of white bread
Salt and pepper
1. Place the garlic and water in a saucepan and bring to the boil. Then turn down the heat to simmer for 10 minutes
2. Remove the garlic from the stock and add olive oil, onion, celery, fennel, and white wine. Continue to simmer on a relatively low heat until the liquid has reduced by half and stir occasionally.
3. Add thyme, rosemary, bay leaf, chicken stock, cream, and the bread and continue to simmer for around 45 minutes stirring regularly. The soup should reduce by around one quarter.
4. Allow the soup to cool so that it may be blended thoroughly.
5. Reheat to serve.