Cream of garlic
Garlic soup is extremely popular in the Czech Republic. And especially after a long evening in the pub. But we have prepared it in a slightly more sophisticated form: this cream of roasted garlic will be enjoyed as a delight. And you know what? The cream will also be great as a side dish to the meat, f.e. lamb.
2 bulb of garlic
30g of leeks
100ml dry white wine
400ml whole milk
2 tbsp olive oil
Separate the garlic into cloves, add salt and oil and wrap in aluminum foil. Bake at 180 degrees for about 40 minutes. In the meantime, prepare the base. Sweat the finely chopped onion and leek in little oil and butter, add the chopped potatoes and after two minutes add the wine. Let it boil and add the stock. Cook for 10 minutes until the potatoes soften up.
Put a cooked garlic in milk, bring to boil and mash it like potatoes. Then pass it into the soup. Add the cream, mix everything, season with salt, add a little fresh grated garlic and serve. Enjoy your meal!