All Simple Vegetable Recipes

How To Cook Cream of Garlic Soup

Cream of garlic soup

Despite the large amount of garlic, this creamy soup has a delicious, subtle flavor and is extremely quick to make.


  • 15ml (1 tbsp) olive oil

  • 1 head garlic (10-12 cloves), crushed

  • 225g (8 oz) parsnip, diced

  • 600 (1 pint) oiling stock

  • 4 eggs

  • 10-15ml (2-3 tsp) vinegar

  • Salt and black pepper


  1. Put the oil in a medium dish and cook for 1 minute, 600W (30seconds, 700W; 1 minute, 500W). add the garlic and cook for 2 minutes, 600W( 11/2 minute, 700W; defrost at 500W for 3 minutes)

  2. Add the parsnips and boiling stock, cover and cook for 6 minutes, 600W (5 minutes, 700W; defrost at 500W for 9 minutes), stirring once or twice.

  3. In a separate bowl, beat the eggs with the vinegar, then whisk into the soup. Re-cover and cook for a further 2 minutes, 600W (11/2 minute, 700W; defrost at 500W for 3 minutes), whisking halfway through. Season well and serve.

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