January and February are supposedly National Soup months. I wanted to try something a little different. I have made a lot of soup and chili, but this by far was never tried out in my kitchen. I have mentioned before that in my house we LOVE garlic. We just can’t get enough. Okay enough of me talking let’s get down to business. This soup is one of the easiest soups I have ever made, and the potency is well balanced. Here is the recipe.
30 cloves of garlic (YES I said it, THIRTY)
3 tablespoons of Extra Virgin Olive Oil
Salt and Pepper
3 Leek cleaned and chopped (you can use a medium onion if you would like, I just prefer leeks for soup)
1 34oz. Low Sodium Chicken Stock
1 Cup of heavy cream
1 Tablespoon of Butter
3 teaspoons of flour
1/2 cup of water
Take 3 leeks clean and chop them up. Take 30 cloves of garlic and deskin them. Add olive oil and butter to a pot on medium heat. Then add chopped leeks and all of the garlic. Cook for about 5 minutes or so. Add flour and stir with the Leeks and Garlic. Then add your Stock and water and simmer for about 10 minutes. Laddle everything into a blender and blend on low then add heavy cream and blend for another minute or so. Pour into a bowl and enjoy. You can add any topping you would like or enjoy with a biscuit.
Tip: When you blend something hot in a blender BE CAREFUL. It expands because of the heat.
13 Comments Add yours
mmm – sounds delicious!
how many servings does it make?
I would say about 5 to 6 servings it all depends on the size of the bowl.
I wanna try it – although 6 garlic cloves per bowl sounds a bit too much – and I do love garlic, too!
You can cut it back to 25 cloves if you would like. But the broth balances it out so its not as strong as you think.
I’m a garlic fiend too!
I’ve never made garlic soup so this will be something I’m going to try – I’m sure it is delicious. There is a lot of misconception about garlic – as you say 30 cloves is not too much when cooked in a recipe like this. I have another recipe which uses a similar amount; next time I make it I’ll put it on my blog.
Thirty cloves of garlic? That’s my kind of recipe.
I may just modify this – substitute out the dairy – a little and try it. Sounds – and looks – amazing.
I have to try this one, one of our favorite restaurants makes a roasted garlic and eggplant puree soup that is wonderful.
This sounds fantastic!
Garlic soup is one of my mom’s faves…will have to try this one!
Sounds and looks delicious and wards off vampires too? Can’t beat that combination!
First of all, I didn’t know that Jan / Feb is soup month, that made my day!!! Also, I can imagine how great this would be especially during cold / flu season since garlic is great for you!
I love it said no vampire ever!!! LOL. Sounds delish.