Italian garlic soup
A hearty, warming, fragrant garlic flavoured soup that also has the goodness of leeks, creaminess of potatoes and topping of some crusty salt and pepper croutons
Equipment
- Stock pot
Ingredients
- ½ cup onions roughly chopped
- 2 cups leeks roughly chopped
- 1 cup potatoes diced
- 1 head garlic (10-12 cloves of garlic) minced
- 4 chicken/vegetable stock cubes crushed
- 1 tbsp dried thyme
- 2-3 tbsp parsley roughly chopped
- 2 tbsp black pepper crushed
- 2-3 tbsp cream
- 3 tbsp olive oil
- salt to taste
To make the croutons
- 3 slices bread diced
- 1 tsp sea salt
- 2 tsp black pepper crushed
- 2 tbsp olive oil
Instructions
- Heat your stock pot with the olive oil and throw in the onions. In another 3-4 minutes add the leeks and wait for them to soften
- When that happens, add the potatoes, garlic, stock cubes, thyme and salt to taste. Give it a good mix and add 6 cups of hot water. Let this simmer over medium heat, until the potatoes are completely cooked
- Insert a stick blender and blend this to smooth puree´ and let it gently simmer over medium heat. Add the cream, pepper and the parsley. Cook for 5-6 minutes and then remove from flame*
- To make the croutons, in a pan add the olive oil and the bread. Keep stirring and frying until they are well browned. Season with salt and pepper, mix well and remove from flame
- Serve your delicious, warming Italian garlic soup topped with the croutons and garnished with some cream, thyme and pepper. Enjoy!
Notes
- In case leeks aren't available, you can substitute them with spring onions
- If a stick/immersion blender is not available with you, remove the soup from the flame, let it cool down and then puree it in a mixer
- You can adjust the amount of garlic cloves to be added as per your taste preference
- In case using stock, instead of the stock cubes, add equivalent amount of it as the water's quantity mentioned here
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon