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Garlic SoupGarlic Soup

Chef

:Vicky Ratnani

Recipe Servings

:4

Recipe Cook Time

:1 Hour
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Divine soup made from vegetables, bay leaf, garlic and seasoning.

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Ingredients

  • 1 Tbsp olive oil

    2 Tbsp butter

    1/2 stalk leek

    40-50 gm celery (chopped)

    1 bay leaf

    1/2 tsp cumin seeds

    2 white onions

    8-10 cloves garlic sliced

    4 pods of roasted garlic

    2 potatoes

    20 ml white wine

    1 liter vegetable stock

    1 tsp chopped chives

    1 tsp chopped tarragon

    1 tsp chopped parsley

    1/2 cup milk

Method

Dice the white onions, leeks, celery and potatoes.

Put the diced potatoes in a bowl of water and set aside.

In a heavy bottomed pot/pan, heat up some olive oil and butter.

Add all the diced vegetables, bay leaf and the sliced garlic and half of the roasted garlic to the
pan.

Sweat for 5 to 6 minutes.

De-glaze with white wine, add the vegetable stock and cook till all the vegetables are soft and cooked through.

Add ½ a cup of milk and mix well.

Use a mixer or blender to blend the soup.

Season to taste with salt and pepper; add the chopped chives, tarragon and parsley.


For Garlic Chips:

Heat a pan with extra virgin olive oil and fry slices of garlic with some chilli flakes and a pinch of salt until brown and crispy.

Garnish the soup with chopped the herbs- chives, tarragon, parsley and the garlic chips.

Key Ingredients: Butter, Olive Oil, Cumin Seeds, Onion, Bay Leaf, Garlic, Celery, Parsley, Milk, Potatoes, Leek, Potatoes, Garlic, White Wine, Chives, Parsley, Milk

How to make : Garlic Soup

Divine soup made from vegetables, bay leaf, garlic and seasoning.



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