Cream of Garlic Soup
From Ducasse made simple
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2 tablespoons extra virgin olive oil
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2 oz diced bacon (I used pancetta but bacon is better as it purees down easier)
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1 medium onion, thinly sliced
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3 cups rich chicken broth
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8 cloves garlic, green sprout in centre removed)
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2 russet potatoes, cut into chunks
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1 bouquet garni
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Sea salt and pepper
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2 tablespoons chopped flat leaf parsley
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1 egg yolk per bowl (optional, if you have health concerns about eating raw eggs)
Step 1 - In a medium stockpot, heat the olive oil over medium heat and sauté the bacon and onions for about 3 minuues until the bacon is lightly browned and the onions begin to turn translucent. Add the chicken broth and bring to a boil. Add the garlic, potatoes, bouquet garni and a pinch of salt and pepper and stir to combine. Cover and reduce to medium low and simmer stirring occasionally for 40 minutes.
Step 2 - Transfer the soup to a blender or food processor or use a stick blender and puree until smooth and creamy. Pour into heated bowls and garnish with a sprinkle of chopped parlsey and a raw egg yolk if desired.