Creamy garlic soup
Description
A hearty first course. If you prefer thicker soups, you can slightly reduce the amount of liquid. In my opinion, soup should be soup, meaning it should be liquid. Don't be alarmed by the amount of garlic—about 2 medium heads are needed for this soup, resulting in a pleasant creamy-garlic aroma and flavor. To enhance it, I add finely chopped green garlic (young shoots have an especially delicious scent) individually when serving. You can also prepare croutons in the oven and serve them alongside the soup. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients. Peel the potatoes and place them in cold water. Peel the onion and garlic. Chop the onion coarsely; there's no need to chop the garlic if the cloves are small, but if they are large, cut them in half. Boil 1 liter of water, or if you're using broth, bring it to a boil.
- 2
Step 2
Melt the butter in a saucepan.
- 3
Step 3
Sauté the onion and garlic in butter. Place the bay leaf directly into the pot.
- 4
Step 4
Vegetables should be sautéed until tender, no more—do not overcook to preserve the soup's color.
- 5
Step 5
Cut the potatoes into small pieces.
- 6
Step 6
Add hot water or vegetable broth to the partially cooked vegetables.
- 7
Step 7
Place the potatoes and simmer for 15–20 minutes over low heat until the potatoes are tender. Season with salt to taste during cooking.
- 8
Step 8
The soup is almost ready, adjust the seasoning with salt, add a pinch of black pepper. Remove the bay leaf.
- 9
Step 9
Pour in the cream, and remove the soup from the heat.
- 10
Step 10
Use an immersion blender to puree the soup. Serve immediately while hot.
- 11
Step 11
Pour onto plates and serve.