Description
Velvety garlic slices simmer with butter, onions, and white wine to form a smooth, aromatic broth. Cream and fresh thyme enrich each spoonful, offering a warm, comforting hug for the senses.
Ingredients
- 2 tbsp butter
- 1 medium onion (finely chopped)
- 8 cloves garlic (thinly sliced)
- 2 tbsp all-purpose flour
- 4 cups chicken stock
- 2 cups whole milk
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 tbsp chopped fresh parsley
Instructions
- In a heavy-bottomed pot, melt butter over medium heat.
- Add chopped onion and sliced garlic and cook until softened, about 5 minutes.
- Stir in flour and cook, stirring constantly, for 2 minutes to form a roux.
- Gradually whisk in chicken stock, milk, and white wine until smooth.
- Add thyme, bay leaf, salt, and pepper, then bring to a gentle simmer for 15 minutes.
- Remove bay leaf, stir in heavy cream, and simmer for 5 minutes more.
- Use an immersion blender to puree the soup until velvety smooth.
- Taste and adjust seasoning, then ladle into bowls and garnish with chopped parsley.
Notes
- Soup thickens upon standing; adjust consistency with extra stock or milk.
- Velouté base can be infused with additional herbs like rosemary or bay.
- Leftovers keep well for up to 2 days refrigerated and reheat gently.
- Serve with crusty bread or garlic croûtons for added texture.