Garlic soup with thyme croutons

Garlic soup with thyme croutons

Serves = 4

Approximate calories per serving = 258

You will need:

4 tbsp of olive oil

3 large onions (1 1/2lbs)

16 roughly chopped garlic cloves

150ml (5fl oz) white wine or cider

350g (12oz) potatoes, peeled and roughly chopped

1.6 ltr (2 3/4 pints) vegetable stock

100 ml (3 1/2fl oz) whipping cream

For the croutons:

3 - 4 slices of bread cut into cubes

3 - 4 tbsp of olive oil

1 tsp of dried thyme

In a heavy based pan, heat the olive oil, add the onions and garlic then cover and cook over a low heat, stirring occasionally, for 20 minutes or until mixture is translucent and very soft. Keep checking and do not allow to colour. Add the wine and bring to the boil. Bubble until the liquid has reduced by half.

Preheat the oven to 200 degrees Celsius (180 in a fan oven) / Gas Mark 6. Add the potatoes and stock to the onions and garlic, then bring to the boil and simmer, uncovered, for 45 minutes or until slightly reduced. Meanwhile, make the thyme croutons. Mix the bread cubes in a bowl with the oil and thyme, then place in a preheated baking tray and bake for 10 minutes until golden and crisp. Sprinkle with salt.

When the soup has cooled a little, pour it into a food processor or blender and whiz until smooth. Add the cream, season well and reheat. Ladle the soup into bowls, drizzle with a little cream, sprinkle the croutons on top and serve.

Health rating - 4 out of 5

Taken from Good Housekeeping New Recipe Book £24.99 from HarperCollins Publishers.

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