Smoked Garlic Soup
1 head smoke garlic (about 80g), peeled
10g butter
180g leeks (white part only), chopped
1 onion, diced (about 100g)
28g plain flour
3 teaspoons Marigold Bouillon powder made up in 1 litre water
120ml white wine
100ml single cream
Fresh lemon juice
Salt and white pepper
10g chopped fresh chives
Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about 10 minutes. Reduce heat to low. Add flour and cook 10 minutes, stirring occasionally.
Stir in hot stock and wine. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. Return soup to saucepan and reheat if necessary.
Ladle into bowls. Swirl cream through. Add lemon juice to taste. Season with salt and white pepper. Garnish with chives.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 271.3
Carbohydrate (g) 26.8
Protein (g) 8.5
Fat (g) 14.8
Fibre (g) 4.3
This is a tribute to the allium family of plants as it contains most of the common or garden variety members of the genus;
Allium sativum (cultivated garlic)
Allium cepa (garden onion)
Allium porrum (garden leek)
Allium schoenoprasum (chives)
I used oak smoked garlic in this particular recipe, but I am sure it would be fine with ordinary garlic , too.
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