• #1
• Von: Anne

Serait-ce une variation de l'aïgo boulido que ma cousine du sud de la France nous prépare les lendemains de fiesta? Je viens de découvrir votre site : un véritable plaisir gourmand, culturel et esthétique.

• #2
• Von: namePeter

FX, what an innovative way to caramelize garlic!

• #3
• Von: Susie

Mmm! Making my mouth water. I shall make this tomorrow. Can you indicate how much flour is needed, please? Wonderful blog, I am glad you include recipes for a vegetarian like myself, and fantastic photos.

• #7
• Von: sarabande

This is an excelent recipe, which I'm going to try as soon as possible. Could you please specify the temperature for roasting garlic?

• #8
• Von: mtX

FX, you make my mouth water incredibly every time I read one of your recipes (or travel stories). I only tried your minestrone recipe so far (delicious, even though it took a while...) but I'm pretty sure I'm trying the garlic soup next. Oh, and I'm also thinking of getting a pasta extruder :)

• #9
• Von: Donald Orphanidys

FX - this looks delicious and so simple. Those of us garlic lovers will definitely bookmark this for the to do list.I wonder if you could add a protein to this?

• #10
• Von: Saxit

My mother used a lot of garlic in her dishes when I was in my teens and I somehow got too "used" to the taste. I can smell garlic and I can taste it in the first bite but after that I don't feel the taste of it for several hours at all. :(

• #11
• Von: Myackie

This might be a stupid question...but what temperature should I put the oven at when roasting the garlic?  Sorry... I'm still kind of new at this.

• #12
• Von: Beatrice

Donald, as FX suggested, you could use a rich broth instead of water.  I use a mixture of rabbit and pintade, which makes a wonderfully flavourful glace.

• #13
• Von: Christine

This looks delicious.  I am going to have to try it out!  

• #20
• Von: Kimberly

A large glass of olive oil equals......I so want to make this now but need to know that one measurement please!   Thank you.

• #21
• Von: jiyin

I made this two nights ago and it was wonderful!  Easy and as it turned out relatively foolproof -- it was one of those nights I simply couldn't focus on any task sufficiently to do anything as difficult as measure ingredients, and so just put in "enough" of everything, and it tasted fine.  I also added peas, because I had some, and they complemented the soup well.  Very very garlicky, but roasted garlic is very mellow, and doesn't have quite as sharp a reek as raw.  Thank you for the recipe!

• #22
• Von: thuan

Que bella! There is nothing not to love about this website. Can't wait to try this as appetizer to the bourguignon!

• #26
• Von: Guruvar

Dear François-Xavier, I think I have to go and buy a color printer, since my laserjet will not do justice to your pictures, Thanks for the glorious recipes and pictures!

• #27
• Von: Margaret

This has been tempting me since I first read it and I think I'm going to give a try tonight!  I'm very excited, it looks delicious!

• #29
• Von: Margaret

Oh my . . . that was absolutely incredible.  I just made the soup and served it with a Tilapia fillet.  I'm in heaven right now, that soup was beyond words.  So lovely.  And it was all pretty good for me!  Thanks again!!!!  I love your website!

• #31
• Von: White On Rice Couple

Peter sent us here and ....Oh Our Goodness!!! BEAUTIFUL and DELICIOUS !!We want our blog to be like yours when it grows up. Can we lick your pots and plates?

• #32
• Von: hr

How much flour? Thanks

• #35
• Von: Regina

Thank you for your fantastic recipes!!! At the moment I am preparing the garlic soup, the house smells....... wonderful. Do you like to have some recipes I like ?

• #37
• Von: James Williams

I've never bookmarked a recipe before this. I'm drooling at my computer right now just anticipating making this next week.

• #39
• Von: yatooba

I think it's a nice plain real soup ,a nice way to write a recipe ,thanks.

• #41
• Von: Will

Saw this and pretty much lost my mind because all the grocery stores around me are closed... I'm definitely making this tomorrow.

• #43
• Von: Will

Just got done with it... oh... my... god... I served it in the same way as french onion soup is served, with the bread in the soup and cheese broiled over the top. I think I might be able to die happy now. Thank you VERY much for this recipe

• #44
• Von: James Williams

I finally got around to making this last night. I used gnocchi instead of noodles and it was fantastic. I think next time, and there will be a next time, I will add in some chopped mushrooms.

Thanks again for the recipe.

• #47
• Von: cookery

FX, great recipie, but add one caveat: be warned, very warned, if roasting garlic in a studio apartment or a small flat!  Not only will you keep the vampires away, but also any friends, girlfriends, neighbors, mailmen, etc...
It was terrible; I couldn't escape the punget roasting garlic aroma!  ;)

• #49
• Von: nicosan

Hi there and THANK YOU for bringing such joy of taste in my life.
I discovered your site today and I am so angry that I lost such a long time wondering around the Internet, with no direction at all.
But now, since I introduced your site to my list of Favourites, it will be a hell of a ride.
See you next time,
Nicosan

• #51
• Von: DENISE

A FEW YEARS AGO, I HAD TRAVELED TO FRANCE. IN PROVENCE FRANCE, WE HAD THE MOST AMAZING GARLIC SOUP, I HOPE THIS IS THE CORRECT RECIPE. I JUST HAVE A QUESTION ON THE NOODLES. HOW MUCH DOES THE RECIPE CALL FOR AND DOES MATTER ON WHAT TYPE OF NOODLE TO BE USED/

• #53
• Von: Nanette

Lovely.

• #54
• Von: Shelly

Just the BEAUTY of this recipe is inspiring!  I'm making this, for sure.  Thanks!

• #56
• Von: sushi recipes

Can you indicate how much flour is needed, please? Wonderful blog, I am glad you include recipes for a vegetarian like myself, and fantastic photos.we

• #58
• Von: Foodaholic

That's amazing. I have never heard of such a soup, but I LOVE garlic so this will be great to try.

• #59
• Von: Tracy Perkins

This soup looks so simple and fantastic! I am crazy about roasted garlic, I use it in hummus and alone as a spread on good bread. I can't wait to make this, thanks for sharing.

• #62
• Von: jitendra

Hello!!!

Sure smells good.
Could do with a little more of this.
Thanks.
Jitendra

• #63
• Von: Amanda

I tried making this soup while I was sick, since garlic is good for you and all. I didn't have many choices for noodles, so I broke up some fettuccine. I also added peas. It smelled pretty good, but unfortunately I couldn't really taste it because I'm so stuffed up. Hopefully it will taste good when I'm not stuffed up! I'll have to eat it tomorrow or freeze it I guess.

• #64
• Von: Sue

I read yr receipe, its very interesting, I will make garlic soup later, but I noticed it has not shown what temp of gas number for oven not electric? Thx.

• #67
• Von: matt

i used cream instead of water/stock.....blended it with a hand blender for a little bit, and then topped it with some crem fresh.


holy crap was it good :)

great recipe fx

• #68
• Von: Bob Franceschini

Made this garlic soup last night for a bunch of my Thai friends and not a drop was left, and I made a lot - 9 garlic heads. I live in Bangkok and like all Asians, Thais love garlic but never tasted it as subtle as this. I've been commissioned to make it again in the country this weekend. Tonight is the Moroccan chicken with prunes. You're site is the best!

• #69
• Von: ocdude

Pictures a bit on the huge side, but damn does that look good. That roasted garlic trick (cutting in half first)...I've never seen that before, but that's pretty clever.

• #70
• Von: Pappyt

Thank you very much for sharing this, I am going to make it as soon as I can. It looks so good, I know it is.
 How much flour?

• #71
• Von: Donald

Sounds like a fantastic soup, i am sure to try !

• #76
• Von: My

What temperature and how long do you bake garlic?
How do you keep the Chou a la creme don't fall down after take off the oven?
Thank you

• #77
• Von: Shaka

I think peel the garlic will be better.

• #79
• Von: peder

Just tried this, and it tastes great!  Added a bit of cream towards the end of the boiling, just to get a bit more texture... think I'll have to try with a bit of bacon next time.  It needed quite a bit of salt to really bring out the taste I think.  Ah, yes, one thing I did was to filter the soup through a coarse sieve before really boiling it, to get rid of the hard pieces of garlic that didn't want to get crushed.  That resulted in a very smooth consistency.  Great soup!

• #81
• Von: Debbi

I plan to make this lovely soup, following your directions, tonite. Thank you for the posting, and tough cookies if my neighbors complain!!!

• #83
• Von: Rosemary

I loved the presentation of this.  So visual!

• #85
• Von: Rene

How much flour do I use in this recipe?  It sounds really great, but I don't want to ruin it with the wrong amount.

Thank you.

• #86
• Von: peder

Garlic soup sounds great, but I only see a recipe for roasting garlic.

• #87
• Von: ma

where's the rest of the recipe?

• #91
• Von: Saxit

I've been following your blog for quite some time now and finally decided to try something out.
I just love the smell of garlic so I picked this recipe.
My problem though is that in my teens I somehow got "used" to the taste of garlic so much that after the first bite of any dish with garlic, I don't taste the garlic at all.
I thought that the amount of garlic in the soup would help but sadly it did not - so now I'm sitting here with a soup that was wonderful for the first 10 seconds but now I can only taste the flour, the herbs, the water (with some chicken stock) and so on...
It's a psychological problem I think but I have no idea how to fix it.

Lucky me that I bought some stuff for bearnaise, and a couple of avocados and eggs as well so I can try another of your yummy recipes - the perfect recipe to drown your sorrows in. ;)

• #92
• Von: Kya

I love garlic so much, even simply eating whole cloves baked (in a pot roast is best.. Mmm!). I have to try this soup some time, for sure! I love the method you used for roasting the garlic. I've made up my mind to make french onion soup for the first time tomorrow though, but... It has no garlic! So I am going to try the roasting method and add the garlic to the onion soup recipe. Thanks so much for this idea, and I hope you add your own variation for french onion soup some time as well because your recipes are so wonderful!

One last thing - I am so jealous of you owning your own tandoor! Indian food is one of my favourites and I can just taste the naan thinking about it. Your site is wonderful and full of foodie temptation!

• #95
• Von: Kevin Anthony Ashton

Dear Francois,

I stumbled upon your blog for the first time tonight and was very impressed by both your recipes and your photography.

I'm a chef and food writer from England and write a weeekly recipe column for a UK Sunday newspaper.

How long have you blogging for?  Have you given serious thought to becoming a food writer?
I too have a food blog and I'd be most happy if wished to take a look.
Regards
Kevin Ashton
www.wannabetvchef.blog.co.uk

• #97
• Von: Mike S

I love the recipe, and my favorite rule in the kitchen is "Never be afraid of the garlic." The only tip I offer is not to use water for any recipe that could benefit from stock. Even if you throw a boullion cube into it for flavor it will make a BIG difference.

• #98
• Von: johnny

I like the hat approach to denuding garlic halves. Very nice.

• #100
• Von: Jennifer

This sounds glorious!  I will have to try it when our garlic gets ripe...

Thanks for sharing!

• #101
• Von: Joy

Hi FX! We cooked this recipe of yours because we were convinced that garlic would save us from catching a cold. It was delicious! I love garlic, and this was just divine. I didn't expect that it would taste... creamy! Amazing what one can do with garlic. I will definitely try this again, even when I'm not trying to avoid colds. :-)

• #104
• Von: Santiago Padilla

THIS RECIPE LOOKS AWESOME and I am going to make  it but I am not a cook nor have experience cooking and it would be nice to know how much a large glass of olive oil or how much flour to use but thank you very much for this recipe.

• #105
• Von: Santiago Padilla

Ooops! Sorry but I just noticed that you already answer my questions in all the answers you gave. Once again, thank you very much.

• #106
• Von: Christine

Your pictures are wonderful and make my mouth water... I will surely try this soup soon!!!

Christine

• #108
• Von: rosedarpam

Francois, today I was reading some of your articles in the archive.  Garlic Soup is the next recipe I will try.  I know two items that may interest you.  I can tell that you like to know more than how to cook, you also like information that relates to the culinary arts.  I would like to recommend a wonderful book to you.  Waverly Root, the american food critic and cookbook writer wrote a book called "Food."  It an encyclopedia of ingredients, giving historic and literary references.  If you haven't got a copy, Amazon.com currently has two books available.  

In addition, so far I have noticed that you have not written about how to make Dulce de Leche.  Here is how you make it.

Purchase one small can of sweetened condensed milk.  Bring a large kettle of water to a rolling simmer, then drop the can into the water.  DO NOT OPEN THE CAN.  Simmer the can of milk for at least 3 hours. DO NOT FALL ASLEEP DURING THIS PROCESS (I DID).  If
all the water boils away, the can will explode.  It took me a week to remove the Dulce de Leche from my cabinets, ceiling and light fixtures.  Many of my friends expect me to gift them at Christmas with several cans of this wonderful stuff.

• #110
• Von: christophe

Congratulations on a fantastic  website!  I loved the article on frying the aubergines like a Sicilian mama!  I wish I read it last month when I made parmigiana de melanzane!  Great dish but oh boy did I sweat frying the aubergines!!
I love your discovery trip to the cheese maker, and the raclette restaurant, and all those wonderful soup recipes!  And the pictures!!
Well done!

• #112
• Von: luis

Wow, I love these kind of recepies where you turn the most humble ingredients into something extraordinary, i cannot live without garlic, certainly. Fx, thanx a lot for the recepie, just tried it and got the very best garlic soup I have ever cooked!

• #114
• Von: Jessica

I'm so glad I found your site. I just tried a different recipe for a garlic soup and it didn't turn out as well as I hoped. So, when I found your recipe and it's exactly how I was thinking you can do a better garlic soup I was very happy. Thanks so much for putting this together!

• #116
• Von: Donnie Panz

Ah, molto bene.  

• #118
• Von: ron johnstone

Excellent instruction from a Scots guy here in Holland Park, London W11 who didn't have a clue - apart from ill remembered muck I prepped a few times in Hollywood, La La Land.  However, I have consumed some variant of this lovely potage en France.

• #120
• Von: Evans

Will this soup keep in the refrigerator or freezer? if so, for how long?

• #122
• Von: Tristian Vargacs

I like this dish, but with oranges instead. I'm going to try to make it.

• #124
• Von: M.S.

Sir,

I would like to thank you yet again for another great meal.  This is my second dish inspired by your page (first being the 300 minute egg.)  How simple & yet remarkably delicious.  I opted to use chicken stock & added some bacon.  Wow!  Please continue with this wonderful hobby (obsession?) so I can try more great recipies. Thank you.

P.S.  I am at the very begining of assembling my kitchen hardware & tools.  More recommendations for types of pots-pans, utensils & etc would be great!  Until next time!

• #125
• Von: Jorge Martinez

I would just to say how amazed I am with your site!!
Congratulations!!! It is much better than any of the "professional" cooking sites I've ever visited.
Follows my future schedule on cooking:
1- boef bourgoigne
2- garlic soup
Thank you so much for sharing this!!!
I'll spread your site direction among my friends. It is already on my favorites ;-)

• #126
• Von: Tosca

FX, please make us an article again. I miss them so much. I even feel slightly worried about you! Will you please come back here? Yours sincerely,
Tosca

• #128
• Von: Gordon

HI,
Just tryed making this one and it went a bit eh...wrong, I used corn flour, would that be correct, sifted through the notes here and couldnt see if cornflour is correct, can you confirm? thanks.

• #129
• Von: Harlan Hokin

Greetings FX!  This is a request that sometime you consider doing an article about "Le tourteau fromager".  I received a post card from my friend in Poitiers showing a photo of this wonderful thing - apparently a special kind of cheesecake. It actually looks a bit like a turtle, and I'll bet it tastes wonderful.  I think it's a Poitou speciality, and I'm hoping that does not place it outside of your Valais field of vision.  Looking forward to whatever you post next, I'm your faithful fan in Arizona.  H

• #130
• Von: helen mundell

How much flour do you add?  A simple version of the recipe 1to be printed out would be very helpful.

• #132
• Von: Vanessa

I just made this soup and substituted small, diced white potato instead of the pasta for a heartier consistency.  It was absolutely delicious!  Thank you so much for sharing this recipe--it has been added to my recipe book!

• #134
• Von: Laetitia

I would like to try this soup and just have one question. What wine would you suggest to compliment the flavors?
Merci d'avance!

• #135
• Von: sara37

Finally, I had an opportunity to realise this magic recipe. I lacked olive oil and parsley, so I replaced them with sunflower oil and wild thyme. It was so delicious. Thanks!

• #136
• Von: david coppola

dude....
love the website... we have to sit and party some day.... hey... please give me a link to those drying racks.... i and find them... the flat stacking ones... please....

david.

• #138
• Von: Julie Mills

How wonderful, the houes smelled amazing, excellent way to roast the garlic.
We loved the recipe and the tast is superb, thanks !

• #139
• Von: sing

thank you ----  i am a garlic fanantic , too !
also - is pre-peeled garlic in the jar  as good as using the bulb with the skin?

• #140
• Von: Mike

Dude, I don't know what went wrong!!!  

Well, actually I do.  How did you cut your garlic in half so easily??  When I went to do the same, I ended up with broken cloves and shit all over the place.  I still followed through anyway on all of the other steps, adjusting by cutting lone cloves in half and such, but the end result was a lot of burned garlic!!  The soup came out so bitter and burnt tasting I had to throw it out :(

I look forward to attempting this recipe again, hopefully with more success.  Crackers and cheese would go very well with it I think :D

• #142
• Von: eva

Hi FX, I just discovered your  site. Congratulations! One of the best foodie sites I've ever seen.  Love your photos and stories. I notice you have not posted any new stories or recipes this year.   I hope you haven't stopped??!!

• #143
• Von: Mike D

I cooked this last night for myself and my girlfriend last night, and it came out perfect. :D Very tasty, thank you for this!

• #144
• Von: Barbara

Hi FX...
I'm writing to say how much you're missed...is there something wrong with my computer, or have you really not posted anything since 25 October 2009. I've always looked forward to your postings and miss them terribly...I just hope that you're in good health and that perhaps a busy schedule has kept you away. Regards, Barbara in Toronto

• #145
• Von: Steve

Hi roast the garlic at 350 Fahrenheit and yea shall be fine

• #147
• Von: Mini

Thank you for this recipe! I took time today to make this fantastic soup for my family and it was a big success. I skipped the noodles and used a mixer to puree since I don't have a potato ricer. The only thing I'll do differently next time is to make twice as much!  Cheers.

• #149
• Von: Celine

I'm sorry to say that the soup looked good, but was tasteless. I am on a wheat and salt free diet and had to use rice flour and omit the salt. It was all very blend and tasteless that we decided not to eat it at all. How is the final taste supposed to be?

• #151
• Von: Patrick Parker

Wondrful!  I think that a good stock makes it better than water.  What wine would be perfect with this?

• #152
• Von: Rita

OMG!..my hubby & I just loved this soup, and the taste! Two words. SIMPLY DEVINE! and so easy to make. It's a keeper for sure.

• #153
• Von: silvia

SE LA VE DELICIOSA, LA PREPARARE

• #154
• Von: Adriana

Ciao François, we miss you, please come back and give us more beautiful and good recipes...grazie

• #155
• Von: Marlene

I made this soup with homemade turkey stock, from our Thanksgiving turkey. I also love garlic, so I used 8 heads of garlic to the 1 quart of stock. I added about a half cup of flour, basically just kept adding more until all the oil was soaked up. I then simmered it to a thickish consistancy and added orzo pasta, as that was the smallest pasta in our house. I also added premium sweet peas straight from the freezer. I also added onion powder and Worcestershire. @Partrick, any wine that you love would likely go well but keep in mind this is a mild soup and you don't want to over power it. I would drink this with a dry viogner, a crisp Sauv Blanc, or a medium bodied fruit forward Zin or Penot. But of course this is all up to you! Devine, devine, devine soup!

• #157
• Von: Diana

This recipe will be made today. It may become a tradition to symbolize health and good taste.  Will post results soon. Great site, wonderful sounding recipes.

• #158
• Von: Margaret

This looks so good, I can't wait to make it!

• #159
• Von: Pankti

I loved this recipe. I am browsing your blog from sometime and I have decideed to make this soup on this weekend but I have one question. I don't have Thyme, can I use any other herb instead? I have basil, Rosemary, cilantro, Oregano etc. Please help me with this.

• #160
• Von: charles baird

mmm garlic

• #161
• Von: Odette

Your recipe sounds delicious and I want to try making it but I couldn't find the amount of flour which is added to the oil. Would you please let me know.

Thank you,

Odette

• #162
• Von: dylanz

Wow.  This is the best recipe I've seen for garlic soup.  I had no idea roasting garlic that way could yield so much flavor, and at the same time tame the bite of the garlic.
I fried four pieces of bacon before-hand and set them aside.  I also prepared 10 or so pearl onions by simmering them for 10 minutes, draining, then searing them in leftover bacon grease and butter, draining, then simmering them with store-bought chicken stock for a bit.
I added the bacon (chopped up) and pearl onions to the soup and let simmer for 30 minutes, then added some crunched-up egg noodles.
Served with the parsley and freshly shredded parmesan on top, with garlic bread.  Amazing.  Thank you for this wonderful recipe!

• #163
• Von: Daniel Lazarus

Garlic lover never having tried garlic soup but wanting to make it, found your wonderful site in a sea of cyber junk and immediately put your recipe to use. Followed it closely but decided to use the electric blender to smooth things over and, wow!! One only has to read all the comments to appreciate how great this is. Second batch roasting as I write, thanks for heaven.

• #164
• Von: kathleen M Ramm

We have a family  organic garlic farm in western New York,  and raise a variety of different garlics.    We are always looking for top end or unusual recipes. This was a wonderful! addition.  
We also have been researching other types of unusual recipes for garlic scapes. They are the equivalent of onion scallions and are preferred to the bulbs in some countries.
We out let to several grocery chains and do mail orders
Thank you again for a beautiful presentation and delicious recipe.  

Sincerely yours,

Kathleen M. Ramm


Ribbon Road Farm
8438 Lyons  Rd.
Sherman New york
14781

Our web site is  www.ribbonrroadfarm.com

• #165
• Von: Susan

Merci Francois-Xavier,

I have a terrible cold and ear infection and wanted to make some garlic soup...I love your website and beautiful photos and have cooked several of your recipes before.
As always, this was lovely..a delicious and velvety soup that also helps cure the common cold!

Thank you again!

• #167
• Von: Gregoire

I tried to make this on Saturday night, but my family kept eating the roasted garlic as I was removing it from the heads!  GREAT RECIPE!

• #169
• Von: Thomas H Wahlers

Great Recipe, wonderful photography

• #171
• Von: najat

yesterday i heard by accident about garlic soup , i looked for this recipe and i found yours and tried it today , it is delicious , it seems that your recipes are good , thanks

• #173
• Von: Corrie

Winter is upon us here in Australia and the family is feeling a little low. There is NOTHING like the smell of roasting garlic in oil and I cant wait to cook this!!!! I have a French cookbook that adds bacon, potato and egg yolks to thicken it, which I have made and is wonderful especially as a main course. Your recipe seems lighter and I think would make a wonderful light starter to awaken the senses and whet the appetite!! Thanks for a great recipe!

• #175
• Von: Doreen

Amazing! I added garlic bread chips on top with grated cheese on top and broiled for about 2mins. Right after I finished i put a pot with sliced apple, a cinnamon stick and water an simmered. No garlic oder within minutes or better yet bake an apple pie. Once again tyvm:)

• #177
• Von: Lynn Grant

This sounds really yummy - thanx for sharing.  I am a die hard garlic lover, and I'm looking forward to making this soon! And thanx for the roasting tip - I'll use that whenever I need garlic done that way.

• #179
• Von: Donna Keech

I didn't see where you told how much flour to use. Approx. how much oil do you mean; when you say a large glass of it? (This is for the garlic soup).

• #181
• Von: Jerri-Ann

A cool, beautiful day on the Gulf of Mexico, recovering from bronchitis, was just made perfect by making & eating this delicious, healing garlic soup!  I will never roast garlic any other method ever again!  Merci!!!!!!

• #183
• Von: peter hobday

We have used this recipe twice and both times it was wonderful. And no smell of garlic on us afterwards! I recommend using stock rather than plain water. I use stock cubes. Also, I use gluten-free flour, which works very well as it is mostly rice based, not flour .

• #185
• Von: Barbara Morgan

I love the French Garlic Soup recipe. My question are: can you use elephant garlic? How much olive oil is a "glassful " and how much flour is to be used? Many thanks for your reply.

• #187
• Von: Rootietoot

This was delicious. It should, however, come with the warning that one will smell like garlic for a couple of days following eating it.

• #189
• Von: Loki

I love garlic. I love soup. I'm now having a total endorphin rush after making this for dinner. Thankyou so much for this recipe!

• #191
• Von: Hidayah ANka

Nice tehcnique , would try tomorrow in the Hotel, thanks for the posting.

• #192
• Von: Teresa

I loved it, especially the part about being vampire free! Too funny!

• #194
• Von: Jy

Finally made this roasted garlic soup! Interesting layers of flavour. I had a small sweet potato, so I boiled it in the stock water till soft before adding it to the soup mixture. Must say that my garlic was too brown even though the oven was only at 160-170 C - perhaps caused by my pouring olive oil over the cut halves beforehand. It was easy to lift the skin off the top half but the bottom half was so fiddly and I had to use a fork to dig out each segment. :D
The soup had a smoky flavour, according to my other half. I also had to run a Stabmixer in it to puree the browned garlic cloves and potato chunks. My soup was browner than yours - because of the orange-coloured sweet potato and over-browned garlic. :D