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.
Fruits & VegetablesDrôme white garlic PGI3 garlics bulbs See the article
- 2 liquid pints
Dairy productsPDO Heavy Crème Fraîche6.50 fl oz See the article
- 8 slices
Sweet productsPDO Vosges Pine Honey2 tbsp See the article
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil2 tbsp See the article
- 0.50 bunch
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.