Cream Of Garlic Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cream Of Garlic Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cream Of Garlic Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3/4 cup garlic cloves, peeled
• 3 tablespoons olive oil
• 2 1/2 cups chicken broth
• 1 cup white wine
• 2 1/2 cups milk
• 1 cup heavy whipping cream
• 1/2 cup peeled and cubed
• potatoes
• salt and pepper to taste
• Chop garlic in a food processor to a coarse paste, stopping
• occasionally to scrape the sides of the bowl.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in a large saucepan over low heat

Step 2: Technique & Execution

Add the garlic paste and cook just until the paste begins to color, stirring constantly

Step 3: Technique & Execution

Stir in the chicken broth and wine

Step 4: Technique & Execution

Bring mixture to a boil

Step 5: Technique & Execution

Reduce heat and simmer for 30 minutes

Step 6: Technique & Execution

Stir in the milk, cream and potato and simmer for another 30 minutes