50 Clove Garlic Soup

Name: 50 Clove Garlic Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5
Ingredients: 3 tbsp / 50g unsalted butter; 1 2/3 cups / 250g (50 - 60 cloves) peeled garlic cloves, roughly chopped; 1 small brown or yellow onion ((or 1/2 large), diced small); 1.5 kg / 3.3 lbs starchy potato (, peeled and cut into 2.5cm / 1" cubes (Note 3)); 3 cups vegetable stock / broth (, salt-reduced (Note 4)); 3 cups water; 2 tsp cooking / kosher salt (, halve for table salt); 1/8 tsp white pepper powder; 1/2 cup thickened cream (heavy cream); 2/3 cup panko breadcrumbs ((Note 5)); 3 tbsp extra virgin olive oil; 1/8 tsp cooking / kosher salt (, halve for table salt); 2 tsp finely chopped parsley

Prep 20 min Cook 25 min Serves 5 Source

Ingredients

3 tbsp / 50g unsalted butter
1 2/3 cups / 250g (50 - 60 cloves) peeled garlic cloves, roughly chopped
1 small brown or yellow onion ((or 1/2 large), diced small)
1.5 kg / 3.3 lbs starchy potato (, peeled and cut into 2.5cm / 1" cubes (Note 3))
3 cups vegetable stock / broth (, salt-reduced (Note 4))
3 cups water
2 tsp cooking / kosher salt (, halve for table salt)
1/8 tsp white pepper powder
1/2 cup thickened cream (heavy cream)
2/3 cup panko breadcrumbs ((Note 5))
3 tbsp extra virgin olive oil
1/8 tsp cooking / kosher salt (, halve for table salt)
2 tsp finely chopped parsley

Steps

1
Cook garlic 5 minutes in butter. Onion 2 minutes, potato 1 minute then add stock, water, salt and pepper. Simmer 15 minutes. Add cream, cook 1 minute. Blitz and serve hot with garnish.
2
Sauté - Heat butter in a large heavy base pot over medium high heat until melted. Add garlic and cook for 5 minutes, stirring regularly. The garlic should be nicely golden on the edges. Don't let it brown too deeply or it can become bitter.
3
Add onion and cook for 2 minutes until softened.
4
Add potato and cook for 1 minute, stirring regularly.
5
Simmer 15 minutes - Turn the stove up to high. Pour in stock and water. Season with salt and pepper. Stir, then once it comes to a simmer, lower the heat to medium and cook for 15 minutes (no lid) until the potatoes are soft (check with a knife). (Note 6)
6
Stir in cream, simmer for 1 minute.
7
Blitz - Remove from the heat and use a stick blender to blitz until fully smooth. Or puree in batches in a blender. Adjust to taste - Add water if it's too thick, salt and pepper if needed, extra cream if you want it richer.
8
Serve hot in bowls with toasted panko garnish, a drizzle of olive oil and warm crusty bread. 😋
9
Mix panko, olive oil and salt in a small bowl until all combined. Heat up a small frying pan over medium high heat. Place the panko into the pan and cook stirring constantly for 3 minutes until nicely golden all over. Remove from stove, toss in the parsley and set aside.