Empty My Fridge
Easy Garlic Soup Recipe
Ingredients
- Olive oil4 tbsp
- Onion1
- Garlic2 heads
- White wine½ cups
- Potato2
- Vegetable broth4–5 cups
- Cream½ cups
- Saltto taste
- Pepperto taste
- Oregano1 tsp
- Thyme1 tsp
- Nutmeg½ tsp
- Crouton
- Parsley · chopped
Instructions
- Heat the olive oil in a large pot, add the chopped onion and sauté for 3–4 minutes. Add the chopped garlic and sauté 6–7 minutes until lightly golden.
- Pour in the white wine (or skip it) and cook 3–4 minutes until the alcohol evaporates.
- Add the stock and diced potatoes, season with salt, pepper, oregano, thyme and nutmeg. Bring to a simmer and cook 15–20 minutes until the potatoes are tender.
- Turn off the heat and blend until smooth with an immersion blender.
- Add the cream and simmer 5–10 minutes. Taste and add more seasoning if needed.
- Toast the bread chunks in 2 tablespoons of olive oil until golden to make croutons.
- Serve the soup topped with croutons and chopped parsley.
Summarized from The Cooking Foodie's video. Watch it for the details.
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