Soup for your immune system. This soup became one of my discoveries, I did not expect at all that garlic can be not only healthy, but also delicious. The soup turns out to be very delicate, creamy, without the harsh taste of garlic, but with all its useful properties. It helps a lot during the winter period of flu and colds 🙂 Just remember that after this soup you can only kiss those who shared it with you 😉
Soup for your immune system. This soup became one of my discoveries, I did not expect at all that garlic can be not only healthy, but also delicious. The soup turns out to be very delicate, creamy, without the harsh taste of garlic, but with all its useful properties. It helps a lot during the winter period of flu and colds 🙂 Just remember that after this soup you can only kiss those who shared it with you 😉- Prep time: 5 minutes
- Cook time: 50 minutes
- Serves: 4-6
- Difficulty: easy
- Course: soup
- Cookware: hand blender, pot
- Cuisine: Irish
Ingredients
- 1.5 litre chicken stock
- 12 large cloves of garlic, peeled
- 2 medium carrots, peeled and cut into large pieces
- 200 g celery stick, peeled and cut into large pieces
- 1 onion, peeled and cut into large pieces
- 20 g butter
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 150 ml single cream
- salt
Cooking method
Step 1
Heat butter and olive oil in a pot, add garlic, fry for 2 minutes. Add celery and carrots to the garlic, lightly fry. Add onion, cook until golden brown. Reduce heat to low, cover and simmer for 20 minutes.
Step 2
Pour vinegar and stock into a pot with fried vegetables, salt, stir and bring to a boil. Cover the soup, bring to boil and simmer for 30 minutes. Remove the soup from heat, blitz with a hand blender, slowly adding the cream, until the soup is smooth.
My tips and tricks:
If your cream soup is too thick or too thin, don’t despair – everything can be quickly and easily fixed. To thin the soup, try adding stock or cream and blitz with a hand blender. And to make it thicker, add flour lightly fried in butter, also not forgetting to blitz everything with a hand blender.
Everyone is used to eating soup for lunch and usually it is one type of soup. But may I suggest to try and make it two. For example, garlic soup and parsnip soup. They are both easy and are similar in structure. This will look like a soup from an expensive restaurant, and you can go even further and decorate the soup with a pattern. To do this, pour a portion of each soup into a plate so that they do not mix with each other. Then draw a wide zigzag with a thin stream of cream. Draw a few vertical lines with the opposite end of the tablespoon, connecting the zigzag lines.
- 1.5 litre chicken stock
- 12 large cloves of garlic, peeled
- 2 medium carrots, peeled and cut into large pieces
- 200 g celery stick, peeled and cut into large pieces
- 1 onion, peeled and cut into large pieces
- 20 g butter
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 150 ml single cream
- salt
- Heat butter and olive oil in a pot, add garlic, fry for 2 minutes. Add celery and carrots to the garlic, lightly fry. Add onion, cook until golden brown. Reduce heat to low, cover and simmer for 20 minutes.
- Pour vinegar and stock into a pot with fried vegetables, salt, stir and bring to a boil. Cover the soup, bring to boil and simmer for 30 minutes. Remove the soup from heat, blitz with a hand blender, slowly adding the cream, until the soup is smooth.
Everyone is used to eating soup for lunch and usually it is one type of soup. But may I suggest to try and make it two. For example, garlic soup and parsnip soup. They are both easy and are similar in structure. This will look like a soup from an expensive restaurant, and you can go even further and decorate the soup with a pattern. To do this, pour a portion of each soup into a plate so that they do not mix with each other. Then draw a wide zigzag with a thin stream of cream. Draw a few vertical lines with the opposite end of the tablespoon, connecting the zigzag lines.