A simple recipe with five-star quality taste. This creamy and flavourful soup tantalizes the taste buds and arouses the senses. For restaurant flare, serve each portion with a swirl of whipping cream and roasted pieces of garlic in the centre.
40 cloves garlic
4 tbsp (60 mL) butter, divided
Sea salt and freshly ground black pepper
2 tbsp (30 mL) honey
3 large onions, chopped (about 4 cups/1L)
3 large Yukon Gold potatoes cut in 1-inch (2.5 cm) cubes (about 2 lbs/1kg)
1 sprig thyme
1 bay leaf
3 cups (750 mL) chicken broth
2 cups (500 mL) 35% Whipping cream, divided
In 4 cup (1 L) baking dish, melt 2 tbsp (30 mL) butter; add garlic and toss. Sprinkle with salt and pepper. Bake for 15 to 20 minutes or until garlic is tender and golden brown; stirring halfway.
Toss 12 cloves with honey; set aside for garnish.
In a large pot, over medium heat, melt remaining butter. Add onion; reduce heat to medium-low and cover and cook, stirring occasionally, for 10 minutes.
Uncover and cook, stirring often for 5 minutes.
Add potatoes, thyme, bay leaf and remaining roasted cloves; sauté 3 minutes over medium heat. Stir in broth and 1 cup (250 mL) cream.
Bring to boil over high heat; reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender.
Remove from heat; let stand 10 minutes, to cool.
Remove thyme and bay leaf.
In a blender, in batches, puree until smooth; return to pot. Stir in remaining cream and bring to a simmer. Season with salt and pepper.
Ladle soup into bowls and garnish with reserved honey roasted garlic.
A simple recipe with five-star quality taste. This creamy and flavourful soup tantalizes the taste buds and arouses the senses. For restaurant flare, serve each portion with a swirl of whipping cream and roasted pieces of garlic in the centre.
