I once spent a lot of time trekking through Nepal, eating garlic soup as it fuelled me through each days mountain walk. The secret, I now know, is superb fresh local garlic, as much as it is the spuds you use. Matthew Evans, Gourmet Farmer Series 4
A true comfort dish, go for fresh, local garlic.
- 100 g unsalted butter
- 2 onions, peeled and chopped (leeks would make it a bit more elegant)
- 4-5 cloves garlic, coarsely chopped
- 4-5 Dutch cream or Nicola potatoes, peeled and coarsely chopped
- Sea salt and freshly ground black pepper
- Crusty buttered bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt the butter in a large saucepan over low-medium heat. Add the onion and cook for 8-10 minutes or until completely soft, but not brown. Add half the garlic and stir for 1 minute. Add the potatoes and season to taste, then cover with water and simmer until the potatoes are tender.
Puree the soup in a blender, then adjust the seasoning and thin down with a little water if necessary. You’re after a lightly thin soup consistency. Place the remaining garlic on a work surface and sprinkle with sea salt flakes. Use the back of a large knife to make a paste out of the garlic, then stir into the hot soup. Serve with crusty buttered bread. It might be nice to serve with some cream or sour cream on top too.
Photography by Alan Benson. Styling by Lucy Tweed. Food preparation by Tammi Kwok. Creative concept by Belinda So.