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Garlic soup

Preparation : 30 min

Yields : 4 portions



  • 1 head of garlic

  • 1 onion

  • 2 medium potatoes

  • 1 medium leak

  • 4 tbsp olive oil

  • 1/2 cup cream

  • 4 cups chicken stock

  • 1/2 chopped parsley

  • 1/2 tsp dried thyme leaves

  • salt and pepper


  • Peel and chop the onions medium finely.  Set aside.  Peel the garlic cloves, set aside. Wash and chop the leek, set aside

  • In a heavy pot or saucepan over medium heat, add olive oil.  Add the chopped onion, leek and dried thyme, leave to sweat, do not brown.  Add the garlic and turn heat to low.  Cook gently for about 15 minutes

  • While that’s cooking, peel and dice the potatoes then add to the pot along with all the chicken stock.  Season with salt and pepper, simmer gently for 25 – 30 minutes.

  • Add the cream, mix well then blitz in a blender or use a stick blender directly in the pot.  Taste for seasoning.

  • Serve with croutons and chopped parsley.