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.
Ingredients
Scale
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)
Instructions
- 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.
- Carefully peel garlic cloves and slice them lengthwise, meticulously removing the central germ using a sharp knife to eliminate potential bitterness.
- Submerge the prepared garlic cloves in boiling water for 3-4 minutes, which helps mellow their sharp flavor and softens their texture.
- Drain the garlic and use a fork to thoroughly mash the cloves into a smooth, consistent paste.
- Introduce the mashed garlic into the simmering stock, allowing the flavors to meld and develop over a low, steady heat for approximately 10 minutes.
- In a compact jar, combine egg yolk, Dijon mustard, a pinch of salt, and neutral cooking oil for creating a silky homemade mayonnaise.
- 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.
- Carefully strain the soup through a fine-mesh sieve to ensure a velvety, smooth texture, then return the liquid to the pot.
- 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.
- 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