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Cream of garlic soup

Velouté d’ail confit is a dish that combines unique flavors and sensations. A tasty and authentic starter, an extraordinary culinary journey. Perfect for a twist on your classic menu or a night out with friends. The garlic confit velouté, both sweet and delicious, is a must-try. So trim the garlic cloves, take the time to preserve them and cook the velouté of your dreams. A recipe that will delight the most refined palates and allow you to enjoy an exceptional dish!

Une recette proposée par :

  • Quantité

    4 people

  • Temps de préparation

    30 minutes

  • Temps de repos


  • Temps de cuisson

    30 minutes

  • Temps total


Liste des ingrédients

  • 2 heads garlic
  • 2 sweet onions
  • 2 turnips
  • 3 potatoes
  • 2 leek whites

Cream of garlic soup

La recette

– Place the garlic heads in the oven for 45 minutes at 190°C.
– Meanwhile, peel and chop the onions and turnips. Cut the leek whites into large pieces.
– Put the sunflower oil in a large pot and sauté the onions, turnips, potatoes and leek whites for a few minutes.
– Cover with milk and top up with water if necessary.
– Remove the pulp from the garlic heads and add to the soup with the vegetable bouillon cubes.
– Simmer for 30 minutes, until all vegetables are tender. Mix.
– Serve with curly parsley and a dash of olive oil.
– Add salt and pepper to taste.

To add crunch to the velouté just before serving, dry-roast 2 tablespoons of coarsely chopped hazelnuts.

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