French roasted garlic cream soup | With parmesan crisp
(0)
60 min
Under an hour
Kifli Kukták
Klasszikus francia ihletésű, selymes krémleves sütőben lassan karamellizált egész fokhagymafejekből és salottahagymából, illatos kakukkfűvel, fehérborral és ropogós parmezános bagettel tálalva.
Ingredients
Preparation method
Preparation and roasting garlic
Preheat the oven to 200 °C. Cut the tops off the garlic heads so that the cloves are slightly exposed. Drizzle the garlic and halved shallots with 15 ml of olive oil, sprinkle with a little salt, then wrap in aluminum foil and roast for 40-45 minutes until soft as butter and golden brown.
Preparing the soup
Melt the butter with the remaining 15 ml of olive oil in a heavy-bottomed pot. Squeeze the roasted garlic cloves out of their skins into the pot and add the roasted shallots.
Pour in the dry white wine and simmer over medium heat for 2-3 minutes until the alcohol evaporates. Add the vegetable stock and fresh thyme sprigs.
Chef's tip
During roasting, garlic loses its sharpness and develops a pleasantly sweet, nutty aroma, making the soup exceptionally mild and harmonious.
For an even creamier texture, strain the soup through a fine sieve after blending.
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