Food & Drinks

This soup has three cloves of garlic and is mega delicious

This soup has three cloves of garlic and is mega delicious

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: garlic soup with three (!) bulbs of garlic.

You didn't know this about garlic: people with alliumphobia are terrified of garlic, in ancient Greece a bride had a bunch of garlic and kitchen herbs as a wedding bouquet, and Buddhists are not allowed to eat garlic because it would provoke carnal desires. Well, let's make garlic soup now with three bulbs of garlic.

Preparation: 45 min
Preparation: 15 min 
Servings: 4

INGREDIENTS
3 bulbs of garlic (yes, you read that right)
1 large onion or 3 shallots
knob of butter
1.5 bouillon cube
3 tablespoons of flour
3 bay leaves
1 teaspoon of thyme
5 cloves (or ground clove powder)
375 ml of cream
a few sprigs of parsley

Also needed:
baking paper

The trick of this soup is that you roast the bulbs of garlic in the oven roast. Then garlic loses its sharp taste and becomes soft, sweet, and nutty. Inevitably, you might still smell a bit of garlic the next day, but in this one-and-a-half-meter society, there aren't that many people who are really bothered by it – of course, you can serve this soup to your housemates too.

How to make garlic soup with three bulbs of garlic

  • Preheat the oven to 160 degrees. Place the bulbs of garlic on baking paper in the oven and roast them for forty minutes.
  • Slice the onion into thin rings. Heat the butter in a pan, sauté the onion on low heat until translucent for about ten minutes.
  • Let the garlic cool a bit and then add the peeled garlic cloves to the onion. The garlic has become very soft and creamy, you can easily squeeze it out of the skin.
  • Add the flour, bay leaves, cloves, and thyme to the onion and garlic and let it cook for a few minutes on low heat. Then pour in a liter of water and the cream and bring to a boil. Add the bouillon cubes to the pot and let it simmer for twenty minutes or longer on a low flame.
  • Remove the bay leaves and cloves from the soup. Blend with an immersion blender and then strain it through a sieve, which makes the soup extra creamy.
  • Season with salt and pepper if necessary. Sprinkle some chopped parsley over the soup. You can use the parsley stems the next day if you still smell like garlic: chewing on them will make the smell go away.