Garlic Cream Soup

(serves 4)

• 50 g butter

• 1 onion, finely diced

• 10 garlic cloves

• 30 g ginger, finely grated

• 1/2 fresh chili pepper, finely minced

• 1 tsp. fresh thyme

• 400 g cooked potatos

• 1 1/2 l chicken stock

• 100 ml light cream

• 1 tbsp. lemon juice

• salt, freshly ground black pepper

• parsley, parsley (optional)

1 Preheat the oven to 200 C. Place on a baking tray garlic cloves and roast them for 15 minutes. Let them cool down, then peel them and set aside.

2 In a large saucepan over medium-low heat, warm the butter. Add the onions and sauté, until softened, 2 – 3 minutes. Add ginger, chili pepper, thyme and roasted garlic cloves, and sauté for another 5 minutes, stirring occasionally.

3 Add the cooked potatos and sauté for another 2 minutes.

4 Add the chicken stock and bring to a boil. Simmer for 2 minutes, then remove from the heat.

5 Purée the soup with a blender. Stir in the cream and the lemon juice and reheat gently. Season with salt and black pepper.

6 Serve in bowls, sprinkle the garlic cream soup with chopped parsley.

My Tips:

• The original recipe produces quite a liquid soup. For a more creamy soup use half of the chicken stock (3/4 l serves 4).

• The resulting amount of soup is for just about 4 persons, therefore it makes more sense to double all the ingredients, except for chicken stock (for a less liquid soup).