Recipes

Creamy garlic

Polévky Zahuštěné

For 4 people / Preparation 10 minutes / Baking 1 hour / Cooking 50 minutes

5 cloves of garlic
5 tablespoons olive oil
6 tablespoons butter
1 leek, finely chopped
2 onions, finely chopped
5 tablespoons plain flour
1 l of chicken stock
80 ml dry sherry (optional)
215 ml whipping cream
1 tablespoon lemon juice
salt
¼ teaspoon freshly ground white pepper
2 tablespoons chopped chives

1. Preheat the oven to 175°C. Cut off the top of each garlic clove – about 1 centimeter. Place the garlic cloves on a small baking sheet, drizzle with oil, and bake for an hour. Remove from the oven, let cool slightly, and then press each clove between your thumb and forefinger to remove the skin. Chop or mash the peeled garlic with a fork.

2. Melt the butter in a large saucepan, add the garlic, leek and onion and fry them over low heat until they turn translucent. This takes about 8 minutes. Then gradually add the flour, stirring constantly, and let it brown for about 10 minutes. Continue stirring.
and add the broth, or possibly sherry. Slowly bring the soup to a boil and let it simmer over low heat for about 20 minutes – stirring occasionally.

3. I let the soup cool a little and blend it with a hand blender. I add the cream, return the pot to the stove and cook over low heat for another 10 minutes to thicken the cream. Finally, I season the soup with lemon juice, salt and white pepper. I garnish each serving with chives.

You can find this recipe, and many others, in my cookbook The Diary of Dita P.