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2 votes | 4171 views

I am not sure where this recipe came from before my uncle shared it with me...most likely some magazine or newspaper article.
It is delicious and is lovely served in small amounts as an elegant first course, as it is very rich.
I have served this with some grated Gruyere cheese on top, and it was wonderful too.

Prep time:
Cook time:
Servings: 1.5 litres


Cost per recipe $6.36 view details


  1. Lay out a large piece of foil. Put garlic tops and bottoms in center and drizzle with about a tablespoon of the olive oil. Gather up foil, sealing loosely to keep oil from leaking out (I just put the foil package on a small cookie sheet).
  2. Roast in a 350 degree oven for about 45 minutes, until cloves are soft and golden. Squeeze out into a small bowl, removing all bits of skin, and set aside.
  3. Sauté onion in the remaining 2 Tbsp of oil until soft.
  4. Stir in flour to make a roux.
  5. Add potato, stock and water.
  6. Cover and cook until potato is tender
  7. Stir in roasted garlic.
  8. Add tarragon, sugar, salt and cayenne.
  9. At this point, I use a immersion (stick) blender to purée.
  10. Stir in cream and wine, just to heat through.
  11. Adjust seasonings. Garnish with a bit of chopped, fresh parsley and/or cheese.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1249g
Calories 1472  
Calories from Fat 951 65%
Total Fat 108.03g 135%
Saturated Fat 47.32g 189%
Trans Fat 0.0g  
Cholesterol 247mg 82%
Sodium 1736mg 72%
Potassium 2090mg 60%
Total Carbs 93.9g 25%
Dietary Fiber 10.8g 36%
Sugars 12.1g 8%
Protein 16.38g 26%



  • judee
    October 25, 2011
    This time of the year, I am always on the lookout for new soup recipes. This garlic soup sounds exceptional.
    1 reply
    • A.L. Wiebe
      October 25, 2011
      It tastes very rich and wholesome, Judee. I don't make it too often, as I tend to want to inhale it, and it's pretty heavy on the calories.
    • Claudia lamascolo
      September 28, 2011
      I can just imagine the aroma of this wonderful recipe cooking!
      1 reply
      • A.L. Wiebe
        September 28, 2011
        It does smell wonderful. You can add more roasted garlic if you don't want to add the onion. I'm sure it would be just as delicious!

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