25 min

Creamy soup with confit garlic, honey croutons

Name: Creamy soup with confit garlic, honey croutons
Prep time: 25 min
Yield: 4
Ingredients: 3.00 garlics bulbs Drôme White Garlic PGI; 1.00 L vegetable stock; 200.00 ml Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 8.00 slices bread; 2.00 tbsp Vosges Pine Honey PDO; 2.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO; 0.50 bunch cress

En partenariat avec Fruit and Veg From France

A creamy recipe for winter, to please the older kids as well as the younger ones! The garlic flavor, with the sweetness of honey, a perfect match.
Bon appétit!

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Une publication partagée par Taste France Magazine (@tastefrancemagazine)

Temps de préparation

25 min

Ingrédients Pour

Ail blanc de la Drôme IGP

3 garlics bulbs Voir la fiche
vegetable stock 1 L
Crème Fraîche d'Isigny & Crème Fraîche de Bresse AOP

200 ml Voir la fiche
bread  8 slices
Produits sucrés

Miel de Sapin des Vosges AOP

2 tbsp Voir la fiche
Huile d’olive AOP Vallée des Baux-de-Provence

2 tbsp Voir la fiche
cress 0.50 bunch

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Préparation

Preheat the oven to 180°C (350°F). 
Bake for garlic bulbs whole for 30 minutes.
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. 

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.

Warm the stock in a pan.
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. 

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. 
Garnish the soup with a few sprigs of cress and the croutons. 