Sopa de Ajo Crema
Pungent, savory, spicy and aromatic, there are many apt descriptions for the intense flavor of garlic. A relative of onions and chives, once garlic is cooked the flavor becomes significantly milder, more aromatic and sweeter than the sharp bite of raw garlic. This savory soup showcases garlic’s ability to mellow into a rich flavor base that plays well with the cauliflower and seasoning. Enjoy it hot or cold, or use the soup as a poaching liquid or finishing sauce for fish. Toss leftover soup with pasta for a quick and comforting meal the whole family will love.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound onions chopped
- 1 pound cauliflower cut into pieces (or potatoes, if desired)
- 2 cups garlic cloves peeled and chopped
- 2 quarts vegetable stock or pipe stock or chicken stock, if desired
- ¼ pound bread cut into chunks (remove crust, if desired, or if crust is dark in color)
- 9 sprigs fresh thyme
- 1 bay leaf
- ½ teaspoon salt
- 2 cups cream
- ¼ teaspoon black pepper fresh ground (or white pepper, if desired)
- garnish: garlic olive oil smoked paprika breadcrumbs (breadcrumbs sautéed in olive oil with
- garlic and smoked paprika)
Instructions
- In a large pot, heat the oil and butter over low heat. Add the onions, cauliflower and garlic.
- Cover and cook, stirring occasionally, until very soft and beginning to turn translucent, about 20 minutes or more.
- Add the stock, bread, herbs and salt. Bring to a boil. Reduce the heat and simmer for about 15 minutes
- Remove the herbs and purée the soup in a blender or food processor. Strain the soup back into the pot. Add the cream and pepper and bring back to a boil.
- Serve topped with garlic olive oil smoked paprika breadcrumbs.
- Variations: add diced ham, bacon, or croutons.