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50 Clove Garlic Soup Recipe

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  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 5 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian

Description

This 50 Clove Garlic Soup is a rich, creamy, and comforting soup packed with mellow roasted garlic flavor. Combining a large quantity of garlic cloves sautéed in butter with starchy potatoes and a splash of cream, this soup is both hearty and smooth. It features a delightful garnish of toasted panko breadcrumbs, olive oil, and fresh parsley, adding texture and a burst of freshness. Perfect for a warming starter or light meal, this recipe balances the intensity of garlic with buttery, creamy, and savory elements.

Ingredients

Soup Base

  • 3 tbsp (50g) unsalted butter
  • 1 2/3 cups (250g / 50 - 60 cloves) peeled garlic cloves, roughly chopped
  • 1 small brown or yellow onion (or 1/2 large), diced small
  • 1.5 kg (3.3 lbs) starchy potato, peeled and cut into 2.5cm (1 inch) cubes
  • 3 cups vegetable stock/broth, salt-reduced
  • 3 cups water
  • 2 tsp cooking or kosher salt (halve if using table salt)
  • 1/8 tsp white pepper powder
  • 1/2 cup thickened cream (heavy cream)

Garnish

  • 2/3 cup panko breadcrumbs
  • 3 tbsp extra virgin olive oil
  • 1/8 tsp cooking or kosher salt (halve if using table salt)
  • 2 tsp finely chopped parsley

Instructions

  1. Sauté Garlic: Heat butter in a large heavy-bottomed pot over medium-high heat until melted. Add the peeled garlic cloves and cook for about 5 minutes, stirring regularly, until the garlic is lightly golden on the edges but not browned, to avoid bitterness.
  2. Add Onion: Stir in the diced onion and cook for 2 minutes until softened and translucent.
  3. Add Potato: Add the cubed potatoes and cook for 1 minute, stirring continuously.
  4. Simmer Soup: Increase heat to high, then pour in the vegetable stock and water. Season with salt and white pepper, stir well. Once the mixture reaches a simmer, reduce the heat to medium and cook uncovered for 15 minutes until the potatoes are tender when pierced with a knife.
  5. Add Cream: Stir in the heavy cream and gently simmer for another 1 minute to combine flavors.
  6. Blend Soup: Remove the pot from heat. Use a stick blender to puree the soup until completely smooth, or blend in batches using a standard blender. Adjust the consistency by adding water if too thin, and season with additional salt, pepper, or cream to taste.
  7. Prepare Garnish: While the soup simmers, mix the panko breadcrumbs with olive oil and salt in a small bowl until evenly combined. Heat a small frying pan over medium-high heat. Toast the panko, stirring constantly, for about 3 minutes until golden all over. Remove from heat and stir in the chopped parsley.
  8. Serve: Ladle the hot soup into bowls, sprinkle with the toasted panko garnish, drizzle with a little extra virgin olive oil, and serve immediately with warm crusty bread if desired.

Notes

  • Use starchy potatoes like Russets or Yukon Golds to achieve a creamy texture when blended.
  • Careful not to brown the garlic too much during sautéing to prevent bitterness.
  • Adjust salt carefully depending on the saltiness of your vegetable stock.
  • Panko breadcrumbs are used for a light and crispy garnish; regular breadcrumbs can be substituted but texture will differ.
  • This soup freezes well; reheat gently and add a splash of cream or water if needed.

Find it online: https://suerecipe.com/50-clove-garlic-soup-recipe/