Smooth and creamy Garlic Parmesan Soup is a right choice to fight winter blues.
Base of the soup is made of pureed potatoes with addition of milk and cream. Roasted garlic is added together with freshly grated Parmesan cheese, nutmeg and white pepper. In a short time You will get a bowl of thick, simple and cheap meal when it is cold outside.
Note: Garlic Parmesan Soup is quite thick. Use more milk if you want to make it thinner.
- 3 potatoes peeled and boiled
- 1/4 c butter
- 1/4 c flour
- 3 1/2 c milk
- 1 c cream 20% fat
- 1/2 tsp salt
- 1/4 tsp white pepper
- a pinch of grated nutmeg
- 2 Tbsp roasted garlic* sliced
- 1/2 cup freshly grated Parmesan cheese
Melt butter in a saucepan. Add flour and stir for about one minute. Butter should still remain white in color.
Add milk and cream and whisk vigorously to prevent lumps from forming. Cook, whisking constantly, until it begins to thicken. Let it simmer for a few minutes, whisking from time to time. Season with salt, white pepper and nutmeg.
Add roasted garlic, potatoes and Parmesan. Using immersion blender (or regular blender) blend until smooth.
Serving suggestion: top the soup with some shaved Parmesan cheese, drizzle with some olive oil and sprinkle with red pepper flakes.
*If you don't have roasted garlic at hand, slice fresh garlic and fry it in a little bit of olive oil for a very short time (be careful not to burn it).