Ingredients for Garlic Soup
- Garlic
- 2 tablespoons butter
- Carrots
- Potato
- Onion
- Celery
- White Bread
- Sea Salt
- Fresh Ground Black Pepper
- 4 cups chicken stock
- Full Cream Milk
- Dried Tarragon
- 1/2 cup heavy cream
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How to Make Garlic Soup
- Melt 2 tablespoons of butter in a large, heavy-bottomed saucepan over medium heat until foaming.
- Add 4 cloves of minced garlic and 1 cup of chopped vegetables (such as carrots, celery, and onions).
- Sauté for 3-5 minutes, stirring frequently, until the vegetables are softened.
- Pour in 4 cups of chicken stock and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes.
- Stir in 1/4 cup of breadcrumbs.
- Continue to stir occasionally with a wooden spoon.
- Season generously with salt and pepper to taste.
- Gradually whisk in 1 cup of milk, stirring constantly.
- Bring the soup to a gentle boil, then reduce heat and simmer for 2 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until completely smooth.
- Return the soup to the saucepan. Heat through gently. Stir in 1 tablespoon of fresh tarragon.
- Stir in 1/2 cup of heavy cream. Serve immediately in warmed bowls, garnished if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
55g
Fat
82g
Carbs
15g
