Garlic Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 heads garlic, peeled
• 4 tablespoons butter
• 2 carrots, peeled and grated
• 1 medium potato, diced
• 1 large onion, finely chopped
• 3 stalks celery, chopped
• 2 slices bread, crumbed (thick slices)
• sea salt
• fresh ground black pepper
• 700 ml strong home-made chicken stock
• 500 ml full-cream milk
• 1 pinch dried tarragon
• 125 ml cream

Recipe

• 1 heat butter in a large, heavy-based saucepan until foaming.
• 2 add garlic cloves and vegetables.
• 3 stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 20 minutes.
• 4 add breadcrumbs.
• 5 stir with a wooden spoon from time to time.
• 6 season with a little salt and pepper.
• 7 gradually add first the chicken stock and then the milk, stirring constantly.
• 8 continue cooking, stirring, until the soup comes to the boil.
• 9 remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
• 10 heat soup through, add tarragon.
• 11 stir in the cream and serve in piping hot soup bowls.