Summary

Ingredients

• 5 bulbs garlic, young
• 150 g shallot (s), or onions
• 4 tablespoon olive oil, or other
• 1.2 liters broth, preferably self-cooked chicken or beef broth
• 200 ml whipped cream
• 125 g sour cream or crème fraîche
• 250 ml white wine, dry

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Instructions

1. Peel the garlic and cut into fine rings. Peel and dice shallots. Braise both in 2 tablespoons of oil. Important: The garlic must not take on too much color, otherwise it will become bitter.
2. Then pour in the wine and let it boil down completely.
3. Pour in the stock, bring to the boil, cook over a medium heat for about 35-40 minutes.
4. Then puree finely in the mixer, stir in the cream and crème fraîche and simmer for another 20 minutes.
5. The soup was created because my husband, as a die-hard garlic fan, criticized all other garlic soups with there is a lot too little garlic in there.