Creamy soup with confit garlic, honey croutons
25 min

Creamy soup with confit garlic, honey croutons

A creamy recipe for winter, to please the older kids as well as the younger ones! The garlic flavor, with the sweetness of honey, a perfect match.
Bon appétit! 

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Ingredients For

  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    3 garlics bulbs See the article
  • 1 L
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    200 ml See the article
  • 8 slices
  • PDO Vosges Pine Honey
    Sweet products
    PDO Vosges Pine Honey
    2 tbsp See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    2 tbsp See the article
  • 0.50 bunch
In partnership with  Fruit and Veg from France

Preheat the oven to 180°C (350°F).  
Bake for garlic bulbs whole for 30 minutes. 
Meanwhile, remove the crusts from half the bread. Roughly chop the crustless bread and soak in the crème fraîche. Leave to rest for 20 minutes.  

Prepare the croutons. Cut the remaining slices of bread into chunks. Drizzle them with olive oil and a little honey and season with salt. Then, bake for 10 minutes in a hot oven.

Warm the stock in a pan. 
Remove the garlic from the oven and leave to cool for a few minutes. Cut the bulbs in two from top to bottom and squeeze the garlic in your hands to recover the flesh.  

Add the baked garlic purée and cream and bread mixture to the pan. Season liberally with salt and pepper. Leave to simmer on a low heat for 5 minutes and then mix everything to smooth, creamy texture.  
Garnish the soup with a few sprigs of cress and the croutons.  

Savoy cabbage
Savoy cabbage
Fleur de sel de Guérande sea salt PGI
Fleur de sel de Guérande sea salt PGI
See Recipe