Creamy Garlic Soup
35 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Roughly chop 100 g of garlic. In a saucepan over medium heat, melt 60 g of butter, add the garlic, and let it become translucent, stirring frequently. Add the flour, reduce the heat, and sauté for 2 minutes, stirring constantly.
Pour in the broth, bring to a boil, and season with salt, pepper, and nutmeg. Then reduce the heat and let the soup simmer uncovered over low heat for 30 minutes. Stir occasionally.
Pour in the cream and simmer for 1 minute. Carefully blend the soup with an immersion blender. Strain the soup through a fine-mesh sieve into a clean saucepan and blend once more with an immersion blender.
Chef's tip
Sauté the garlic carefully; it must not brown, or it will become bitter. Do not use older, sprouted garlic. The soup would not have the correct delicate flavor. For preparation, you will need an immersion blender and a fine-mesh sieve.