Quick & Creamy Garlic Sage Velvet Soup Recipe – Pure Comfort

Rich garlic sage velvet soup redefines ordinary ingredients into a luxurious culinary experience that warms you from the inside out.

Aromatic herbs dance through creamy textures, creating a sophisticated comfort dish with remarkable depth and complexity.

Silky smooth preparations invite sensory delight, promising a remarkable journey through earthy and robust flavor profiles.

Culinary magic happens when simple ingredients merge into something extraordinarily elegant and satisfying.

Mediterranean influences whisper through each carefully crafted spoonful, suggesting rustic traditions and refined cooking techniques.

Hearty yet delicate, this soup represents a perfect balance between rustic charm and gourmet refinement.

Seasonal ingredients elevate this recipe from ordinary to extraordinary, ensuring every bite tells a delicious story.

What Goes Well with Garlic Sage Velvet Soup

• Pair with Crusty Sourdough: Grab a warm, tangy sourdough bread to soak up the velvety soup, adding a delightful textural contrast and complementing the rich garlic and sage flavors.
• Match with Crisp Chardonnay: Select a lightly oaked Chardonnay that balances the soup's creamy texture, its subtle buttery notes enhancing the garlic's depth and the sage's earthy undertones.
• Serve with Herb-Roasted Chicken: Accompany the soup with a simple roasted chicken seasoned with similar herbs, creating a harmonious flavor profile that echoes the soup's delicate aromatics.
• Add Pickled Shallots Garnish: Top the soup with quick-pickled shallots to introduce a bright, acidic element that cuts through the soup's richness and provides a zesty counterpoint.

Upgrade Garlic Sage Velvet Soup with These Ideas

• Roasted Garlic Herb Velvet Soup: Replace sage with roasted rosemary, incorporate roasted garlic cloves for deeper flavor, and add a touch of thyme for an earthy undertone.
• Mediterranean Sage Infusion: Swap chicken stock with vegetable broth, add a splash of white wine, incorporate diced sun-dried tomatoes, and garnish with crumbled feta cheese for a Mediterranean flair.
• Creamy Mushroom Sage Blend: Introduce sautéed wild mushrooms during the stock simmering stage, use porcini mushroom powder for extra umami, and finish with a drizzle of truffle oil for rich complexity.
• Vegan Velvet Sage Soup: Replace chicken stock with vegetable broth, use cashew cream instead of mayonnaise, incorporate nutritional yeast for depth, and add roasted cauliflower for additional texture and nutrition.

What Makes Garlic Sage Velvet Soup So Comforting

• Smooth Flavor Transformation: Boiling garlic removes sharp bitterness, creating a mellow, rich base that transforms the soup's taste profile without overwhelming intensity.
• Innovative Culinary Technique: The method of removing garlic's central germ and carefully blending ingredients demonstrates a professional chef-level approach, elevating a simple soup into a sophisticated dish.
• Velvety Texture Magic: Straining the soup and carefully tempering the homemade mayonnaise ensures an incredibly smooth, luxurious mouthfeel that glides across the palate with elegant richness.

What’s in Garlic Sage Velvet Soup

Main Ingredients:

• Chicken Stock: Rich, flavorful liquid that forms the foundation of the soup.
• Sage: Aromatic herb that adds earthy and slightly peppery flavor to the stock.

• Garlic Cloves: Key ingredient that provides deep, mellow flavor when properly prepared.

• Egg Yolk: Creamy component that helps create a smooth, velvety texture.
• Mustard: Adds tangy depth and helps emulsify the mayonnaise.
• Vegetable Oil: Neutral oil that creates a smooth, stable emulsion for mayonnaise.

Additional Ingredients:

• Salt: Essential for enhancing and balancing the overall flavor of the soup.

• Egg White: Backup ingredient to help stabilize the mayonnaise if needed.

Steps to Create Garlic Sage Velvet Soup

Step 1: Prepare the Aromatic Base

Heat chicken stock in a large Dutch oven or stock pot. Add sage leaves and bring to a gentle simmer. Keep the liquid warm while preparing other components.

Step 2: Transform the Garlic

• Carefully peel garlic cloves
• Slice cloves lengthwise
• Remove the central germ using a sharp knife
• Boil garlic in water for 3-4 minutes
• Drain water completely
• Mash garlic thoroughly with a fork until smooth and creamy

Step 3: Blend Garlic into Stock

Add mashed garlic into the simmering stock. Continue cooking on low heat for 10 minutes, allowing flavors to meld together.

Step 4: Create Creamy Mayonnaise

• Combine egg yolk, mustard, salt, and oil in a small jar
• Use an immersion blender to mix until mixture thickens
• If mixture remains thin, add reserved egg white
• Blend again until achieving desired consistency

Step 5: Finish and Serve the Soup

• Strain soup to ensure silky smooth texture
• Return strained soup to pot
• Temper mayonnaise by mixing a ladle of hot soup into it
• Gently stir tempered mayonnaise back into soup
• Reheat carefully without boiling
• Serve immediately and enjoy the rich, velvety soup

Tips for a Velvety Garlic Sage Soup

• Garlic Germ Removal: Carefully remove the green germ from garlic cloves to eliminate any bitter taste and ensure a smoother, more delicate flavor profile.
• Boiling Technique: Blanch garlic cloves briefly to soften their sharp edge and reduce intense rawness, creating a more mellow and refined taste.
• Mayonnaise Stability: Use room temperature ingredients and blend slowly to prevent separation, ensuring a smooth and creamy emulsion.
• Straining Secret: Pass the soup through a fine-mesh strainer for an ultra-silky texture that elevates the overall dining experience.
• Gentle Reheating: Warm the soup carefully without boiling to preserve the delicate texture and prevent the mayonnaise from breaking or curdling.

Store and Reheat Garlic Sage Velvet Soup the Right Way

• Refrigerator Storage: Transfer leftover soup into an airtight container and seal tightly. Consume within 3-4 days for optimal flavor and freshness. Keep refrigerated at 40°F or below to prevent bacterial growth.
• Freezing Method: Carefully pour cooled soup into freezer-safe containers, leaving about an inch of space at the top for expansion. Freeze up to 2 months. Label containers with the date to track storage time.
• Reheating Technique: Thaw frozen soup in the refrigerator overnight. Warm gently in a saucepan over medium-low heat, stirring occasionally to maintain smooth consistency. Avoid boiling, which can separate the soup's delicate emulsion and change its velvety texture.

Garlic Sage Velvet Soup Recipe

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4.8 from 36 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Silky Garlic Sage Velvet Soup whispers Italian countryside comfort with its luxurious blend of roasted garlic, smooth potatoes, and fragrant sage. Warm spoons invite winter evenings closer, delivering rich, creamy satisfaction that embraces palates with Mediterranean elegance.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 64 ounces (1.89 liters) chicken stock
• 1 large head of garlic
• 1 small bunch of fresh sage
• ⅔ cup (157 milliliters) olive oil
• 1 large egg, separated

Seasoning Ingredients:

• 1 teaspoon Dijon mustard
• 1 pinch of salt

Complementary Ingredient:

• Mayonnaise (homemade from egg, mustard, and oil)

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Instructions

1. Warm the chicken stock along with fresh sage leaves in a large Dutch oven or stock pot, bringing the liquid to a gentle simmer while preparing the garlic components.
2. Carefully peel garlic cloves and slice them lengthwise, meticulously removing the central germ using a sharp knife to eliminate potential bitterness.
3. Submerge the prepared garlic cloves in boiling water for 3-4 minutes, which helps mellow their sharp flavor and softens their texture.
4. Drain the garlic and use a fork to thoroughly mash the cloves into a smooth, consistent paste.
5. Introduce the mashed garlic into the simmering stock, allowing the flavors to meld and develop over a low, steady heat for approximately 10 minutes.
6. In a compact jar, combine egg yolk, Dijon mustard, a pinch of salt, and neutral cooking oil for creating a silky homemade mayonnaise.
7. Utilize an immersion blender to emulsify the ingredients, transforming them into a thick, creamy mayonnaise. If the mixture remains thin, incorporate the reserved egg white and blend again until achieving desired consistency.
8. Carefully strain the soup through a fine-mesh sieve to ensure a velvety, smooth texture, then return the liquid to the pot.
9. Gently temper the mayonnaise by gradually mixing a ladleful of hot soup into the emulsion, then slowly stirring this mixture back into the main pot.
10. Reheat the soup delicately, maintaining a warm temperature without allowing it to reach a boiling point, which could compromise the texture and flavor.

Notes

• Garlic Preparation Matters: Remove the bitter central germ from garlic cloves by slicing them lengthwise and extracting the sprout for a milder, smoother flavor profile.
• Gentle Simmering is Key: Maintain a low, steady simmer when combining garlic with stock to preserve delicate flavors and prevent scorching.
• Mayonnaise Technique: Use an immersion blender to create a quick, creamy emulsion, adding egg white if the mixture remains thin.
• Strain for Silky Texture: Passing the soup through a fine-mesh strainer ensures a velvety, smooth consistency without any lumps.
• Tempering Prevents Curdling: Gradually mix hot soup into the mayonnaise before returning it to the pot to prevent separation and maintain a creamy texture.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 310 kcal
• Sugar: 0.5 g
• Sodium: 480 mg
• Fat: 28 g
• Saturated Fat: 5 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 0.5 g
• Protein: 12 g
• Cholesterol: 55 mg