Anna
: The origin of this soup is half-French and
half-Portuguese. The result is Italian, but it could be anywhere where garlic is used and loved. It seems to contain an awful quantity of garlic, but because it is properly cooked, the result is quite delicate.
Michelle
: This is a delicious soup if you like garlic, so
I was keen to find a milk-free way to make it. Using
three tablespoons of a mild olive oil instead of the
butter and oil, and four tablespoons of milk-free coconut yoghurt instead of the soured cream, seems to work
pretty well.
Serves 6
3 large red onions, chopped
2 sprigs thyme
either 50g unsalted butter and 3 tsp olive
oil or 3 tbsp olive oil
sea salt
1 garlic bulb, peeled and chopped
3 large potatoes, cut into small cubes
2 bay leaves
3 tsp gluten-free vegetable bouillon
powder
6 tbsp sour cream (or 4 tbsp milk-free
coconut yoghurt)
a pinch of grated nutmeg
small bunch of chives, chopped
Gently fry the onion, and thyme in the butter and olive oil (or just the oil). Add a pinch of salt, cover with a lid and continue to fry gently, stirring frequently, until the onion is soft.
Add all the garlic and continue to cook slowly for 10
minutes, stirring frequently. Add the potatoes and the
bay leaves and cook for 5 minutes. Mix in the bouillon
powder and add 1 litre of boiling water, while stirring
constantly. Simmer, covered, until the potatoes are
done – it should take about 10 minutes.
Remove and discard the bay leaves and purée
the soup with a stick blender; if it’s too thick, add
some more water. Mix in the sour cream (or coconut
yoghurt) and nutmeg.
Taste, adjust the seasoning and ladle the soup into
individual bowls. Sprinkle a little of the chives on top
and serve.
SOUPS – 49