Save it
I'm excited to pass along this gem from the lovely village of Lautrec! This French garlic velouté stands out with its perfect balance of subtle tastes and smooth consistency. What I adore is how it turns basic stuff into something extraordinary through a special mayo method. Whenever I cook this, it reminds me of those snug little French eating spots!
Advantages of Garlic Velouté
This soup isn't just tasty but super healthy too! Garlic does double duty for flavor and wellness, making it ideal when you're feeling sick or just want something comforting. It's now my favorite for those cold nights when I need something that won't weigh me down but still fills me up.
Main Elements for Velouté
- Garlic: Go for juicy whole heads as these fat cloves offer a nice mild taste.
- Chicken Stock: This creates our soup base and homemade takes it up a notch!
- Fresh Sage: Brings amazing scents to your broth.
- Egg: You can't skip this for getting that velvety finish.
- Olive Oil: Grab your premium extra virgin as it really counts here.
- Salt: Just a bit to boost all the flavors.
Let's Create Wonder
- First Steps with Garlic
- Handling garlic properly matters so much! We'll carefully take out those small sprouts since they can add bitterness.
- Forming the Foundation
- Crushing those soft cloves feels like you're making pure treasure!
- Crafting Our Stock
- Notice how garlic slowly blends into the broth it's truly amazing.
- The Crowning Glory
- The mayo approach is what gives our soup its distinctly French character.
Customize Your Bowl
I often toss in a runny egg on top or some soft chicken bits for more protein. A small bunch of fresh spinach added last minute works great too! And wow that sprinkle of Gruyère when you want to treat yourself simply wonderful!
Flawless Results Always
Getting that smooth texture depends on good timing! Don't hurry when cooking garlic and always mix your mayo in carefully away from heat. These small tricks really change how your soup turns out.
Storage Tips
This soup stays good for several days when refrigerated. Just heat it slowly when you want another serving. I can't get enough of eating it with chunks of crusty bread the combo is just right!
Save it
Common Questions
- → Why take out the middle part of the garlic?
- The middle shoot can taste bitter, especially when you're using a bunch of garlic. Taking it out makes sure your soup tastes better.
- → Why cook the garlic in water first?
- Cooking the garlic ahead of time makes it soft enough to mash and tones down its strong kick for a more balanced soup flavor.
- → What's the point of mixing mayo with hot soup first?
- Adding a bit of hot soup to the mayo before putting it in helps stop it from breaking apart when you mix it into the pot.
- → Why shouldn't the soup boil after adding mayo?
- If it boils, the eggs in the mayo might separate and clump up, ruining the smooth, creamy texture you want.
- → Do I really need to strain the soup?
- You don't have to, but running it through a strainer will give you that super smooth texture that makes the traditional version so special.