Ed vs. Food: Meals in Stills - Cream of Garlic Soup
5Today on Ed vs. Food its our first episode of "Meals in Stills". Shorter simpler recipes made with just pictures instead of full videos. Today's recipes is my family's favorite, Cream of Garlic soup.
As always these videos are inspired by Johnny Oldschool's series Bad Combos, which can be seen at his website: http://johnnyoldschool.com/, or on his channel: http://www.youtube.com/user/MrJohnnyOldschool
Audio: "Wanda Wanda" - Yuu Miyake
"Walking on a Star!" - Yuri Misumi
Ingredients
Mirepoix
Butter 2 oz.
Onions 4 oz.
Celery 2 oz.
Garlic 1 lbs.
Chicken Velouté
Chicken Stock 72 oz.
Butter 6 oz.
Flour 6 oz.
Additional Items
Cream 8 oz.
Chicken Stock 8 oz.
Salt and Pepper As Needed
Directions
As the stock warms in a large pot, prepare the rue by melting the butter with the flour in a medium sized sauce pan. Mix the melted butter with the flour until smooth, adding warm stock if necessary to help smooth it out. Once the rue has darkened to desired color, add it to the warm stock and whisk until well blended.
Next prepare the Mirepoix in a large enough pot or pan by melting the butter. Then add the onions, celery, and garlic and season to taste with salt and pepper. Sweat until soft, around 5-10 minutes. Once soften, add to the Chicken Velouté and let simmer softly for 15-20 minutes. Deglaze the pan if needed.
After simmering remove the soup from the heat and blend with an immersion blender. Once well blended the soup can be strained for a smoother consistence or left as is for a thicker texture. Temper the cream before adding to the soup and then mix well.
Serve the soup hot with your choice of garnish such as scallions, croutons, or roasted garlic.