Cream of garlic soup
Winter is almost here, and I can’t think of any other comfort food than hot, delicious soup. We make soups almost each week during autumn and winter, and I must say that recently I’m trying as many new combinations as I can. The last few weeks, I prepared cream of mushroom soup, cream of broccoli soup, cream of all-kinds-of-vegetables soup… 😊
Last weekend, I went to Sibiu, a beautiful city in Transylvania, and also the European Capital of Culture for the year 2007. The city is hosting a Christmas market until the beginning of January, so if you’re in Romania during this time of the year, make sure you visit it, you’ll find so many goodies there!
We tried a few Romanian restaurants, but one of the highlights of our meals was an amazing cream of garlic soup at Syndicat Gourmet restaurant! They don’t necessarily serve Romanian food, but this soup was out-of-this-world good! Aaand since I’m all into soups lately, I just had to make some at home, of course!
So, I decided to just use lots of garlic and get on with it. Two chopped onions, 6 garlic heads and a few tears (happy tears, of course) later, I started making the soup. Since I like to add a variety of vegetables to any kind of soup, I used white ones: 2 potatoes, celery root, parsnip and some more onion went to a pot filled with water. To make it taste amazing, I let the chopped onions and the garlic simmer in a mix of butter and oil for about 20 minutes – they were perfectly golden-brown and ready to be added to the pot of soup. After all the vegetables were boiled I added the onion and garlic mix, I blended everything and added a good cup full of cream, plus a bit of olive oil on top.
And now for the croutons – this soup can’t be served with anything else than these crunchy, garlic, thyme and oregano flavored croutons. I used a mixed seeds bread, chopped it into small pieces, then drizzled them with olive oil, and lastly added oregano, thyme and lots of garlic powder. Ten minutes in the oven and there you have it – the perfect comfort food for any day of the week and for a happy tummy.
For the soup
6 garlic heads
3 small onions
1 parsnip root
1 celery root
200 ml heavy cream
100 g butter
2 tablespoons oil
Salt and pepper to taste
Olive oil for serving
For the croutons
6 slices mixed seeds bread
1 teaspoon garlic powder
½ teaspoon thyme
½ teaspoon oregano
2 tablespoons olive oil
- In a skillet, heat the butter and oil over low heat.
- Add 2 chopped onions and the chopped garlic cloves, cover and cook for about 20 minutes, then remove the lid and stir until the onions and garlic turn deep golden.
- Chop the potatoes, parsnip root, celery root and one onion, then add them to a pot filled with water just enough to cover the vegetables, 2-3 cm over them.
- Boil the vegetables until they’re soft, then turn off the heat and add the onions and garlic from the skillet.
- Puree the soup using a blender, add salt and pepper to taste, then add the cream and stir to combine.
- Make the croutons.
- Preheat oven to 180° (360°F).
- Cut bread slices into small cubes, then add them to a bowl.
- Drizzle with olive oil, then add salt, pepper, garlic powder, oregano and thyme.
- Place them in a baking tray and bake for about 5 minutes, then toss and stir the croutons, and continue baking for 5 more minutes.
- Remove them from the tray and serve the soup with these delicious croutons, plus some extra drizzled cream and olive oil on top.