Garlic Soup

At this time of the year, (November), we make a breathtakingly beautiful soup from garlic that has just been pulled from the ground and not cured. Uncured garlic has a much subtler flavour, so if you want to try this recipe with cured garlic, halve the quantity to about 30gms. If you do grow your own garlic, try this recipe straight from the ground.


125g  unsalted butter
60g  fresh garlic, thinly sliced
1 small potato, thinly sliced

2 medium onions, thinly sliced
75ml dry white wine
750ml chicken stock
250ml pure cream
salt flakes to taste
juice of a half lemon

  • Melt the butter in a large heavy-bottomed saucepan. Add the garlic, potato and onion and cook over a very low heat for 30 mins, being careful not to colour the vegetables.
  • Increase the heat and add the white wine. Bring to the boil, then reduce the heat and simmer for 10 mins. Add the chicken stock and bring back to the boil. Stir in the cream and salt, then remove pan from the heat. Transfer to a blender, and blend until the soup resembles soft, white, garlicky velvet.
  • Add lemon juice, adjust the seasoning to taste and serve.

If you are making the soup ahead of time, refrigerate, then gently reheat before serving.
 

Source: 

From "Annie’s Garden To Table.”- Annie Smithers. Penguin. 2012