Garlic Cream Soup
35 min
Kifli Kukták
Preparation method
Roughly 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.
Add 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.
Add 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.
Chef's 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.