Garlic soup with thyme croutons

Name: Garlic soup with thyme croutons
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 60 mL (4tbsp) olive oil; 3 g large onions, about 700g (11⁄2lb), chopped; 16 garlic cloves, roughly chopped; 150 mL (1⁄4 pint) white wine or cider; 350 g (12oz) potatoes, peeled and roughly chopped; 1 L (23⁄4 pints) vegetable stock; 100 mL (4fl oz) whipping cream, plus extra to drizzle; Salt and ground black pepper; 4 slices of bread, cut into cubes; 4 tbsp. olive oil; 1 tsp. dried thyme; A few fresh thyme sprigs

This easy soup recipe makes for a great dinner party vegetarian starter.

By The Good Housekeeping Cookery TeamPublished: 05 February 1999

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Cooking Notes: 90

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Yields:

Prep Time:

15 mins

Total Time:

15 mins

Ingredients

For the soup

60 ml (4tbsp) olive oil
3 g large onions, about 700g (11⁄2lb), chopped
16 garlic cloves, roughly chopped
150 ml (1⁄4 pint) white wine or cider
350 g (12oz) potatoes, peeled and roughly chopped
1 l (23⁄4 pints) vegetable stock
100 ml (4fl oz) whipping cream, plus extra to drizzle
Salt and ground black pepper

For the thyme croutons

4 slices of bread, cut into cubes
4 Tbsp. olive oil
1 tsp. dried thyme
A few fresh thyme sprigs

Directions

1. Step 1
  In a heavy-based saucepan, heat the olive oil, add the onions and garlic, then cover and cook over a low heat, stirring occasionally, for 20-30min or until translucent and very soft. Do not allow to colour. Add the wine and bring to the boil. Bubble until the liquid has reduced by half.
2. Step 2
  Add the potatoes and stock, then bring to the boil and simmer, uncovered, for 45min or until reduced slightly.
3. Step 3
  Meanwhile, make the croutons. Put the cubes of bread into a bowl with the olive oil and dried thyme. Bake at 200°C (400°F) mark 6 for 10min or until golden. Sprinkle with salt and fresh thyme sprigs and serve warm.
4. Step 4
  When the soup is ready, take it off the heat to cool a little, then pour into a blender and process until smooth. Add the cream, season well and pour into the saucepan to reheat. Ladle the soup into bowls, drizzle with a little cream, sprinkle the croûtons on top and serve.
5. Step 5
  Prepare ahead. Complete the recipe up to the end of step 2, but don't add the cream and don't reheat. Cool, cover and chill for up to two days. To use, bring the soup back to the boil, add the cream and simmer for 1-2min. Complete the recipe.
  
  Try some more of our delicious soup recipes
  
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  Spicy butternut squash soup
  
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  Leek and potato soup

Freeze ahead

Complete the recipe up to the end of step 2, but don't add the cream and don't reheat. Cool and freeze. To use. Thaw at cool room temperature overnight. Bring the soup back to the boil, add the cream and simmer for 1-2min. Complete the recipe.