Equipment
* optional
Ingredients
for roasting
- 5 garlic, whole heads
- 25 garlic cloves, peeled
- 340 g shallots, peeled and coarsely chopped
- 60 ml olive oil
- 2 g salt
- 1 g black pepper, freshly ground
for the soup
- 60 g unsalted butter
- 2 yellow onions, peeled and coarsely chopped
- 340 g potatoes, peeled and quartered
- 960 ml chicken stock
- 240 ml heavy cream
- 3 g thyme leaves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 463 kcal
- Protein
- 10 g
- Carbohydrates
- 42 g
- Fat
- 30 g
- Fiber
- 4 g
- Sugar
- 10 g
- Sodium
- 336 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 61 mg
- Potassium
- 801 mg
- Calcium
- 149 mg
- Iron
- 2.3 mg
- Magnesium
- 46 mg
- Phosphorus
- 200 mg
- Zinc
- 1.2 mg
- Vitamin A
- 202 mcg
- Vitamin C
- 32 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.28 mg
- Niacin
- 3.2 mg
- Folate
- 42 mcg
- Water
- 291 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F).
In a mixing bowl, combine the whole garlic heads, the 25 peeled cloves, and 170g (half) of the chopped shallots. Toss with olive oil, salt, and pepper.
Place the mixture in a baking dish in a single layer. Cover the dish tightly with aluminum foil and roast for 35 minutes.
Remove the baking dish from the oven and set aside the roasted shallots. Return the garlic to the oven and roast for an additional 30 minutes until the garlic is soft.
While garlic is finishing, melt the butter in a saucepan over medium heat. Add the yellow onions and cook for 15 minutes until soft without browning.
Squeeze the roasted garlic pulp from the heads using a potato ricer or by hand. Peel the roasted shallots if necessary.
Add the roasted garlic pulp, the roasted shallots, and the remaining 170g of unroasted shallots to the saucepan. Cook over low heat for 10 minutes.
Add the potatoes, chicken stock, heavy cream, and thyme leaves to the saucepan. Season with salt.
Bring the liquid to a simmer, cover the pot, and cook for 40 minutes until the potatoes are very tender.
Transfer the soup to a blender in batches and puree until smooth. Adjust seasoning with salt and pepper.
Return the soup to the saucepan and reheat gently over low heat before serving.
Chef's Notes
- For a lighter version, half-and-half can be substituted for the heavy cream.
- Ensure the blender lid is slightly vented when pureeing hot liquids to prevent pressure build-up.
Storage
Refrigerator: 96 hours — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a saucepan over low heat, stirring occasionally. Add a splash of stock if the soup has thickened.
Troubleshooting
Soup is too thick
Cause: Potatoes released excess starch or too much liquid evaporated during simmering.
Fix: Stir in additional chicken stock, cream, or water 50ml at a time until desired consistency is reached.
Prevention: Ensure the pot is tightly covered while simmering.
Garlic tastes bitter
Cause: The garlic was over-roasted or burned.
Fix: Cannot be fixed; discard burned portions before pureeing.
Prevention: Check garlic at the 60-minute mark; it should be golden, not dark brown.
Cultural Context
This soup, with its emphasis on slow-cooked aromatics like garlic and shallots, is a refined take on classic French peasant fare. French cuisine traditionally celebrates the deep, nuanced flavors developed through patient cooking techniques, and this soup embodies that philosophy, transforming humble ingredients into a luxurious dish.
