50 Clove Garlic Soup
A creamy, comforting bowl of French style soup that turns fifty cloves of fresh garlic into a sweet and mellow treat.
recipesbynani.comDo not let the number of garlic cloves scare you off. When you gently saute that much garlic in butter, the harsh bite disappears and leaves behind a beautiful, mild sweetness that feels like a warm hug in a bowl.
This soup is my favorite way to settle in on a chilly evening. The potatoes break down as they simmer, creating a naturally silky texture without needing any complicated techniques. It is simple, rustic, and absolutely delicious.
🧺 Ingredients
- 5 whole heads of garlic, peeled
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 medium starchy potatoes, peeled and cubed
- 4 cups vegetable stock
- 1 cup water
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
👩🍳Instructions
- 1
Melt the butter in a large pot over medium heat.
- 2
Add the peeled garlic cloves and cook, stirring often, until they turn a light golden color.
- 3
Add the onion to the pot and cook for about 2 minutes until softened.
- 4
Stir in the cubed potatoes and cook for 1 minute to coat them in the buttery garlic mixture.
- 5
Pour in the vegetable stock and water, then add the salt and pepper.
- 6
Bring the mixture to a simmer and cook for 15 minutes, or until the potatoes are very tender when pierced with a knife.
- 7
Pour in the cream and let the soup simmer for 1 more minute.
- 8
Use an immersion blender to blitz the soup until it is completely smooth and creamy.
- 9
Taste and adjust the seasoning if needed before serving hot.
💡 Tips
This soup is best served with a crunchy garnish to contrast the silky texture. I love toasted panko breadcrumbs or homemade croutons on top. Store any leftovers in an airtight container in the fridge for up to three days and reheat gently on the stove.
Made this recipe? Let us know how it went.
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