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Delicious garlic soup

Serves 4


  • 4 heads of garlic
  • 2 shallots
  • 1 white onion
  • 1 potato
  • 2 tbsp of fresh, chopped parsley
  • 50 gr butter
  • 100 ml cream
  • 1,5 litres vegetable stock


  1. Peel the garlic cloves, bring to the boil in water for 5 minutes, then drain. Be sure to rinse the garlic under cold running water (hot water produces a shock effect on garlic) to gradually diminish the pungent smell and taste of the garlic.
  2. Depending on the size of the garlic cloves, repeat Step 1 two to three times. Boiling removes the bitterness and pungency of garlic, softening its powerful flavour to a more mellow note.
  3. Coarsely chop the onion, shallots and potato. Sauté for 5 minutes in butter. Add the garlic and sauté for another 2 minutes. For a beautifully white soup, stir frequently to keep the vegetables from turning brown.
  4. Add the vegetable stock.
  5. Bring to the boil, then reduce the heat and simmer for 30 to 35 minutes.
  6. Purée your garlic soup and pour in the cream.
  7. Garnish with parsley.

Bon appétit!

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