Recipes at Sound Food

Velouté d'Ail (Creamy Garlic Soup)

Rebecca Slattery of Persephone Farm sent us this recipe for creamy garlic soup that she received from her friend Abra Bennett, who shares her ongoing romance with food, especially French Food, in her blog French Letters.

Serving Size  : 4    

Amount  Measure       Ingredient -- Preparation Method
--------     ------------  --------------------------------
  2           heads  garlic -- separated into
                  cloves, peeled, and chopped roughly
  10         oz  peeled potato cubes
  1           onion
  2           T  good olive oil
  2           cups  whole milk
  2           cups  chicken broth (preferably homemade)
                        salt and white pepper

Cook the diced onion in the olive oil until tender but not colored.  add
potatoes and garlic, salt and pepper.  Stir constantly until the potatoes
become slightly translucent.  Add the milk and broth and simmer over very
low heat for abut 20 minutes.

Blend with an immersion blender until smooth. Serve with a drift of
unsweetened whipped cream and a sprinkle of chives.


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