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INGREDIENTS
- 100 g peeled garlic and 2 cloves of garlic for garnish
- 70 g butter
- 60 g all-purpose flour
- 1.2 l chicken broth
- 200 ml cream, min. 31%
- pinch of ground nutmeg
- pinch of white pepper
- salt
Instructions
- 1Roughly chop 100 g of garlic. In a saucepan over medium heat, melt 60 g of butter, add the garlic, and let it become translucent, stirring frequently. Add the flour, reduce the heat, and sauté for 2 minutes, stirring constantly.
- 2Pour in the broth, bring to a boil, and season with salt, pepper, and nutmeg. Then reduce the heat and let the soup simmer uncovered over low heat for 30 minutes. Stir occasionally.
- 3Pour in the cream and simmer for 1 minute. Carefully blend the soup with an immersion blender. Strain the soup through a fine-mesh sieve into a clean saucepan and blend once more with an immersion blender.
- 4Peel two cloves of garlic and slice them thinly. In a pan, melt the remaining butter and sauté the garlic over medium heat, stirring frequently, until golden brown.
- 5Serve the soup with the sautéed garlic.
Tip
Sauté the garlic carefully; it must not brown, or it will become bitter.
Do not use older, sprouted garlic. The soup would not have the correct delicate flavor.
For preparation, you will need an immersion blender and a fine-mesh sieve.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef