Of a pristine white, this soup makes a stunningly elegant starter. Its delicate flavour is a tour de force that manages to distill garlic to its very essence without any heady garlicky taste. The reduced wine, broth, infused herbs and lemon all work together to gently round the garlic flavour, further softened by the cream. We fell so much in love with this velouté that we served it twice in one weekend to our enchanted guests.
Garlic and cream velouté
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Recipe by: Anthony Boyd, the Glasshouse Restaurant, Kew Busy:20 min, Total prep time: 20 min Serves: 8 |
Add the wine and turn up the heat to reduce it, allowing it to bubble for about 2-3 minutes. When absorbed, add the stock and cream.
Bring the soup back to the boil and take off the heat.
Blend into a smooth velouté, mix in the juice of the lemon and season to taste.
Serve with croutons.
Melt the butter in a large deep pan and sweat the onion, garlic, potatoes, bay, and thyme of medium low heat until the onions are soft and translucent, for about 5 minutes.
Add the wine and turn up the heat to reduce it, allowing it to bubble for about 2-3 minutes. When absorbed, add the stock and cream.
Bring the soup back to the boil and take off the heat.
Blend into a smooth velouté, mix in the juice of the lemon and season to taste.
Serve with croutons.
This soup can also be served as a main. Anthony Boyd serves it in his restaurant with croutons and a poached egg.
Ingredients
50 g unsalted butter
125 g peeled, sliced garlic
500 g peeled, sliced onion
180 g finely sliced potato (not waxy)
70 ml dry white wine
1.5 l chicken or vegetable stock ( cubes will do)
500 ml double cream
1 bay leaf
1 thyme sprig
1 lemon
Salt and pepper to taste
50 g unsalted butter
125 g peeled, sliced garlic
500 g peeled, sliced onion
180 g finely sliced potato (not waxy)
70 ml dry white wine
1.5 l chicken or vegetable stock ( cubes will do)
500 ml double cream
1 bay leaf
1 thyme sprig
1 lemon
Salt and pepper to taste
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3 Comments to “Garlic and cream velouté”
January 15th, 2010 at 5:51 am
[...] Garlic and cream velouté</br> [...]
March 5th, 2010 at 1:35 pm
Is this soup sieved/blended at any point as it looks smooth in the picture?
March 8th, 2010 at 1:46 pm
Hi karen, good point, yes, you blend it after taking it off the heat. The ommission has been corrected. Tx for spotting it!