Miam miam .. Creamy soup with confit garlic, honey croutons ..
Serves 4, Preparation time: 25 minutes
3 garlic bulbs
1 L (2 liquid pints) vegetable stock
200 ml (6¾ fl oz) crème fraîche
8 slices of bread
2 tbsp honey
2 tbsp olive oil
½ bunch cress
1/Preheat the oven to 180°C (350°F).
2/Bake for garlic bulbs whole for 30 minutes.
3/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.
4/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.
5/Warm the stock in a pan.
6/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.
7/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.
8/Garnish the soup with a few sprigs of cress and the croutons.
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