Black garlic contains even more antioxidants than the regular garlic, which is best for greater protection towards inflammation, cancer and heart diseases.
Black garlic contains even more antioxidants than the regular garlic, which is best for greater protection towards inflammation, cancer and heart diseases.
Ingredients
7 OZ / 200 G russet potato
3.5 OZ / 100 G onion
1 EA garlic bulb
2.5 OZ / 75 G black garlic
32 OZ / 900 ML vegetable stock
4 OZ / 120 ML cream
2 TSP salt
0.5 TSP white pepper
2 OZ / 50 G butter
Directions
Peel your onions then cut into quarters. Peel and wash the potato then cut into quarters. Peel both varieties of your garlic.
Add the onion to the mixing bowl along with the garlic then chop up for 10 seconds / speed 6. Scrape down the sides.
Add the butter to the mixing bowl. Sauté the onion for 7 minutes / 257°F|125°C.
Add the potato and stock to the mixing bowl. Make sure the measuring cup is inserted, cook for 30 minutes / 230°F|110°C / speed 1.
Once the potato is soft, add the cream, salt and pepper. Make sure the measuring cup is inserted, blend for 45 seconds / speed 8.
Enjoy your soup!
Recipe Note
TIP:
Garnish with some crispy fried garlic and creme fraiche.
