50 Clove Garlic Soup
by Tavolino
A rich, velvety French-style soup featuring a large amount of garlic that becomes mellow and sweet when sautéed. It is thickened with potatoes and finished with a crunchy panko topping.
Ingredients
- unsalted butter 50 g
- garlic cloves 250 g
- brown onion 1
- starchy potatoes 1.5 kg
- vegetable stock 750 ml
- water 750 ml
- salt 2 1/8 tsp
- white pepper powder 1/8 tsp
- thickened cream 120 ml
- panko breadcrumbs 40 g
- extra virgin olive oil 45 ml
- fresh parsley 2 tsp
Preparation
- 1
Melt 50 g butter in a large pot over medium-high heat.
- 2
Add 250 g garlic cloves and sauté for 5 minutes until golden, stirring regularly.
- 3
Add 1 diced onion and cook for 2 minutes until softened.
- 4
Add 1.5 kg cubed potatoes and cook for 1 minute, stirring well.
- 5
Pour in 750 ml vegetable stock and 750 ml water.
- 6
Season with 2 tsp salt and 1/8 tsp white pepper.
- 7
Bring to a simmer, then reduce heat and cook for 15 minutes until potatoes are soft.
- 8
Stir in 120 ml cream and simmer for 1 minute.
- 9
Remove from heat and blend until completely smooth.
- 10
For the garnish, mix 40 g panko, 45 ml olive oil, and 1/8 tsp salt in a bowl.
- 11
Fry the panko mixture in a pan over medium-high heat for 3 minutes until golden.
- 12
Remove from heat, toss in 2 tsp parsley, and serve over the soup.