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    You are in: Home / Recipes / Cream of Garlic Soup With Root Vegetables Recipe
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    Cream of Garlic Soup With Root Vegetables

    Cream of Garlic Soup With Root Vegetables. Photo by Peter J

    1/1 Photo of Cream of Garlic Soup With Root Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    Sharon123's Note:

    Attention Garlic Lovers! This is a recipe from Israeli chef Avi Biton of the Adora restaurant, Tel Aiv. Enjoy!

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    Units: US | Metric


    1. 1
      Preheat your oven to 375*F. Place 20 cloves of peeled garlic in a small baking pan, and pour over 1/4 cup olive oil. Bake 30 minutes, or until tender.
    2. 2
      In a large pot, heat the remaining 1/4 cup olive oil and saute the root vegetables with 5 cloves garlic, 5 to 8 minutes. Add water, salt, pepper and thyme, bring to a boil and cook over medium heat 40 minutes. Add the baked garlic with its oil to the soup, and grind with a stick blender or food processor. Straiin and add the 1/2 cup heavy cream. Taste and adust seasonings. Serve and enjoy!
    3. 3
      For a decorative presentation, serve with Puff Pastry Croutons, posted seperately.
    4. 4
      Makes 8 servings.

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    Ratings & Reviews:

    • on December 01, 2013


      The tastiest soup I have ever had. More people need to try this recipe!! I used less organic garlic cloves because I know the tend to be stronger, I used avocado oil as I understand it's healthier to heat than olive oil, organic potato (I think a mix of red and yellow), organic carrots peeled of differnt colours, for the onions I used 1 small organic purple onion and organic leeks as that is what I had on hand, organic celeriac from our local weekly organic basket, organic parsnip, grey sea salt, freshly ground black pepper, in place of the heavy cream I mixed some lebneh (a Middle Eastern cream cheese, like very thick yogurt) with water. I didn't use any thyme actually. It was even better the next day! I sure will make this again insha Allah (God willing).

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    • on April 29, 2006


      Great recipe Sharon! I don't like blending soups much so served in the original chunky style and it tasted fabulous. I ate along with some Garlic Rosemary Bread (Easy Garlic Rosemary Bread for the Bread Machine) for an extra garlic fix.

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    • on March 21, 2006


      Garlic lovers, this is a soup you'll LOVE! It is certainly my sort of soup! The only change I made to this fabulous recipe was to add half wine and half water in step two. And I used baby carrots (what I always buy) and low-fat cream. One taste and I was just so delighted that this recipe had produced a good quantity of soup but, that said, next time I'll be doubling the recipe. An exceptionally soup-er soup-erb soup. Thanks Sharon so much for posting this wonderful, wonderful recipe.

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    Nutritional Facts for Cream of Garlic Soup With Root Vegetables

    Serving Size: 1 (475 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 234.2
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 5.3 g
    Cholesterol 20.3 mg
    Sodium 27.3 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 1.8 g
    Sugars 2.0 g
    Protein 2.2 g

    The following items or measurements are not included:



    fresh thyme

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