Monday, September 3, 2012

Recipe: French Pink Garlic Soup

This is my try at a traditional dish I tried recently on my holiday in the Dordogne, and as promised on this blog, i said i would try and recreate it at home and I think i've done a rather good job! I had a bit of a google to see what other traditional recipes include- many of which included egg or mayonaiise, which was a factor i wasn't too keen on, so i just tried making it as close to what i thought the dish tasted like in the restaurant. I wont lie to you guys, this recipe is not for the faint hearted, you have to really LOVE garlic in order to enjoy this soup. I brought back the large head of pink garlic (the size of a head of elephant garlic really) from my holiday in France (from the market in Sarlat)- but you may be able to get pink garlic from a local farmers market. If you can't, and you wanted to create this recipe with normal garlic (although i'm not sure whether the flavour of normal garlic is the same as pink) then i would reccomend using 25 normal sized garlic cloves. Yes ladies and gentlemen- I said 25. I did say this recipe was for alium lovers!!!

French Pink Garlic Soup (serves 2)

50g butter
3 large white onions
1 large head pink garlic, cloves peeled and roughly chopped
Pinch dried thyme
1 bay leaf
800ml chicken or vegetable stock
75ml double cream
Salt and pepper to taste

1. Fry the onions, garlic thyme and bay leaf in the butter for 6 minutes. Add the stock and cook on a high heat for 10 minutes.
2. Add the cream and cook for a further 5 minutes. Remove the bay leaf, blend, season to taste and serve!

2 comments:

  1. This creamy, delicious soup packs a subtle garlic flavor that will delight anyone who loves soup. I just shared this on my blog. I love french cooking!

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  2. Thanks Cody. It's funny, despite the fact that this recipe uses a whole head of pink garlic (or 25 normal garlic cloves), it is a subtle sweet garlic flavour that you get. Thanks so much for sharing, and i hope you keep your eye on the blog for the occasional french-ified recipes!

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