Roasted Garlic Soup
Simple Recipes French Fasting Recipes Budget Recipes Soups and Stews
Natural remedy you say, ladies? Not only that - with this French soup you'll keep colds and vampires away. It's really good made with roasted garlic and it's not heavy on the stomach precisely because of this. And it's vegan!
Ingredients
4 heads of garlic
2 potatoes (about 200 g)
1 medium onion
1 piece of leek (optional, I didn't use it this time)
1 tablespoon herbs de Provence (or thyme)
1 heaping tablespoon flour
1 liter water (or homemade chicken broth)
salt, pepper
30 ml oil
Servings: 3-4
How to prepare roasted garlic soup
- Roast the garlic in aluminum foil using the technique from the Roasted Garlic Paste recipe. Remove the roasted cloves and crush them with a little salt until you get a fine paste.
- Put the herbs de Provence in a piece of cheesecloth and tie it securely.
- In a small pot, heat the oil and sauté the chopped onion, cubed potatoes, and sliced leek until slightly softened, about 5 minutes.
- Add the garlic paste and mix well.
- Add the flour and stir until it absorbs all the oil, then let it cook for 1 minute.
- Slowly add 1 liter of water (or broth), stirring to prevent lumps. Season with salt and pepper. Add the cheesecloth with herbs to the soup. Simmer for about 15 minutes over medium heat (until the potatoes are cooked). The soup will thicken during this time.
- Remove the cheesecloth with herbs and blend the soup in a blender. If it seems too thick for your taste (it's like a cream soup), you can add a little more water and bring it to a boil again.
- Serve warm, sprinkled with a little parsley, alongside bread croutons and sun-dried tomato pieces.
Roasted Garlic Soup
