Tender Garlic Cream Soup
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Instead of vegetable broth, you can use regular water; the soup won't be worse for it. If you don't have processed cheese on hand, add cream of any fat content to make the soup truly tender.
Ingredients
- Garlic - 4 heads
- Olive Oil - 8 teaspoons
- Salad Potatoes - 3 pieces
- Onion - 1 piece
- Chicken Broth - 1 qt
- Salt - to taste
- Sliced Processed Cheese - 2 tablespoons
- Butter - 1.5 tablespoons
Step by Step guide
Step 1
Cut the top off the head of garlic with a knife and place each head on a separate sheet of foil. Drizzle each head of garlic with two teaspoons of olive oil and sprinkle with salt.
Step 2
Tightly wrap the garlic in foil and place it in a preheated oven at 356°F (350 degrees Fahrenheit) and bake for 35–40 minutes. A tempting aroma will fill the air.
Step 3
In a pot, add the butter. When it melts over medium heat, add the chopped onion. Sauté until golden brown, stirring constantly.
Step 4
When the garlic is ready, remove it from the oven and let it cool for 15–20 minutes. Then squeeze the garlic pulp onto a plate and add the oil in which the garlic was baked, mash everything with a fork. Add the resulting paste to the onion.
Step 5
Dice the peeled potatoes and add them to the onion and garlic. Pour in the hot vegetable broth and cook until the potatoes are soft.
Step 6
Once the potatoes reach the desired consistency, puree the contents of the pot with an immersion blender.
Step 7
Add the processed cheese, salt to taste, and mix well until smooth.
Step 8
Serve hot, garnished with parsley or dill. It will be even tastier if served with slightly toasted white or gray bread spread with garlic.
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