Two days ago I made (after a long time) garlic cream soup. A simple recipe with a delicious result. It’s a bit uncomfortable to peel all that garlic, but it’s worth it.
If you’re wondering “how much garlic?”, the answer is lying on the plate in the background, about eight bulbs. Next to the garlic, onion, a not too large celery (it has a strong flavor) and a few branches of thyme. The potatoes add thickness to the cream soup.
The pepper, the hemp oil (you can use any extra virgin oil) and the dried tomatoes are the gems of this recipe.
I boiled the onion, the potatoes and the celery and I added the garlic to the pot only when the potatoes were well boiled. I boiled the garlic only for 5-6 minutes. I also added the thyme branches to the pot, so they can boil at the same time with the vegetables. And a bit of salt in the water (it’s important).
Again with the blender? Again.
The cooking cream is optional but it does help. You may want to bring it to the same temperature as the cream in the pot.
The dried tomatoes made it into the soup only in the end.
It was a delicious soup.
Subtle flavors, sweetness, creamy texture. I wouldn’t have wanted anything more of it.
Stay healthy.
Special thanks to
Oana Bodnariuc, Authorized Translator
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