Total Time
25mins
Prep 5 mins
Cook 20 mins

This soup is really tasty. The garlic is not overpowering. Good for a dinner party.

Ingredients Nutrition

Directions

  1. Heat butter in a large, heavy-based saucepan until foaming.
  2. Add garlic cloves and vegetables.
  3. Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 20 minutes.
  4. Add breadcrumbs.
  5. Stir with a wooden spoon from time to time.
  6. Season with a little salt and pepper.
  7. Gradually add first the chicken stock and then the milk, stirring constantly.
  8. Continue cooking, stirring, until the soup comes to the boil.
  9. Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
  10. Heat soup through, add tarragon.
  11. Stir in the cream and serve in piping hot soup bowls.

Reviews

(1)
Most Helpful

This is sooo good!! I doubled it and should have used only 3 heads of garlic. My garlic was extra large heads. If you’re a garlic addict like myself you'll love this recipe. (So the four extra large heads don't bother me.) I wonder where my husband will sleep tonight!! I'm going to have another bowl!!

Charlotte J February 13, 2002

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