RCI-SP.002.0116.001
Hvidløgssuppe
This garlic soup can be traced back to Greece. Serve with herbed toast.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 15 cloves
- 2 tbsp
- 2 unit
- 250 unit
- diced pepper1 unit
- 1-2 tbsp
- chopped tomatos1 can
- 1 liter
- 150 ml
- touch of cayenne pepper1 unit
- 1 unit
- 1 unit
Method
1
Peel and finely mince the garlic cloves, then slice the leek into thin rounds, discarding the tough dark green tops.
5 minutes
2
Heat olive oil in a large saucepan over medium heat, then gently sauté the leek and garlic until softened and fragrant but not browned.
5 minutes
3
Sprinkle the white flour over the sautéed leek and garlic, stirring constantly to form a light roux and cook out the raw flour taste.
2 minutes
4
Pour in the white wine and stir vigorously to deglaze the pan and fully incorporate the roux into the liquid.
2 minutes
5
Add the chicken stock gradually while stirring, then bring the soup to a gentle boil before reducing the heat to a steady simmer.
10 minutes
6
Simmer the soup over low heat, allowing the flavors to develop and the broth to become clear and refined.
20 minutes
7
Season the soup with salt and freshly ground white pepper to taste, adjusting the balance as needed.
2 minutes
8
Ladle the hot soup into bowls and garnish generously with freshly chopped parsley before serving immediately.