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INGREDIENTS
- 100 g peeled garlic
- 70 g butter
- 60 g plain flour
- 1.2 litres chicken stock
- 200 ml cream, min. 31%
- A pinch of ground nutmeg
- A pinch of white pepper
- Salt
PREPARATION
- 1Roughly chop 100 g of garlic. Melt 60 g of butter in a pan, add the garlic and sauté, stirring frequently. Add the flour, reduce the heat and cook for 2 minutes, stirring constantly.
- 2Add the chicken stock, bring to a boil and season with salt, pepper, and nutmeg. Then let the soup simmer uncovered over low heat for half an hour. Stir occasionally.
- 3Add the cream and cook for 1 minute. Carefully blend the soup with an immersion blender. Pour the soup into a clean pot through a sieve and blend it once more with the immersion blender.
- 4Peel 2 cloves of garlic and slice them thinly. Heat the remaining butter in a pan and fry the garlic over medium heat, stirring frequently, until golden.
- 5Serve the soup with the fried garlic.
Tip
Sauté the garlic carefully, as darker fried garlic will taste bitter. Do not use older garlic that has started to sprout – such garlic will not make a tasty soup. For preparation, you will need an immersion blender and a strainer or sieve.
