Description
The Garlic Sage Velvet Soup is a luxurious blend of aromatic flavors and creamy textures, perfect for both a comforting starter or a light, fulfilling lunch. This recipe invites the palate to savor the classic richness of homemade mayonnaise combined with the herbal notes of sage and the deep, warming essence of roasted garlic. Crafted with simple, wholesome ingredients, this soup transcends ordinary meals into a gourmet dining experience.
Ingredients
- 64 ounces chicken stock
- A small bunch of fresh sage
- 1 large head of garlic
- Mayonnaise (homemade from egg, mustard, and oil)
- 2/3 cup olive oil, or other vegetable oil of your preference
- 1 large egg, separated
- 1 tsp Dijon mustard
- A pinch of salt
Step-by-step Directions
1. Prepare the Soup Base
Heat the chicken stock and sage in a large Dutch oven or stock pot. Bring it to a simmer and maintain a gentle simmer while prepping the garlic.
2. Prep and Cook the Garlic
Peel the garlic cloves, slice them in half lengthwise, and remove the central germ with a sharp knife or toothpick. Boil the cloves in water for 3-4 minutes, drain, and mash using the back of a fork until finely mashed.
3. Combine Garlic and Stock
Add the mashed garlic into the simmering stock and continue to gently simmer for an additional 10 minutes.
4. Make Homemade Mayonnaise
In a small jar, combine the egg yolk, mustard, salt, and oil. Use an immersion blender to mix until the mayonnaise thickens. If the mixture remains thin, incorporate the reserved egg white and blend again.
5. Finalize Soup
Strain the soup for a smooth texture and return it to the pot. Temper the mayonnaise by mixing it with a ladle-ful of hot soup and then stirring the mixture back into the pot. Gently reheat the soup, ensuring it does not boil.
Servings & Preparation Time
- Servings: 6-8 servings
- Preparation Time: Approximately 30 minutes
- Cooking Time: 25 minutes
Tips for Storage & Reheating
- Store the soup in airtight containers in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring frequently to maintain the creamy texture without boiling.
- For longer storage, freeze the soup in suitable containers for up to 3 months. Thaw in the refrigerator before reheating.
Conclusion
Garlic Sage Velvet Soup marries the humble ingredients of garlic and sage with the craft of homemade mayonnaise to deliver a creamy, comforting flavor. This dish stands out with its velvety texture and deep, layered flavors, making it an ideal choice for a sophisticated yet easy-to-make meal. Whether served with crispy croutons or a drizzle of olive oil, this soup promises to warm and satisfy all who partake.
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Garlic Sage Velvet Soup
- Total Time: 44 minute
- Yield: 6-8 servings 1x
Description
The Garlic Sage Velvet Soup is a luxurious blend of aromatic flavors and creamy textures, perfect for both a comforting starter or a light, fulfilling lunch. This recipe invites the palate to savor the classic richness of homemade mayonnaise combined with the herbal notes of sage and the deep, warming essence of roasted garlic. Crafted with simple, wholesome ingredients, this soup transcends ordinary meals into a gourmet dining experience.
Ingredients
- 64 ounces chicken stock
- A small bunch of fresh sage
- 1 large head of garlic
- Mayonnaise (homemade from egg, mustard, and oil)
- 2/3 cup olive oil, or other vegetable oil of your preference
- 1 large egg, separated
- 1 tsp Dijon mustard
- A pinch of salt
Instructions
- Prepare the Soup Base: Heat the chicken stock and sage in a large Dutch oven or stock pot. Bring it to a simmer and maintain a gentle simmer while prepping the garlic.
- Prep and Cook the Garlic: Peel the garlic cloves, slice them in half lengthwise, and remove the central germ with a sharp knife or toothpick. Boil the cloves in water for 3-4 minutes, drain, and mash using the back of a fork until finely mashed.
- Combine Garlic and Stock: Add the mashed garlic into the simmering stock and continue to gently simmer for an additional 10 minutes.
- Make Homemade Mayonnaise: In a small jar, combine the egg yolk, mustard, salt, and oil. Use an immersion blender to mix until the mayonnaise thickens. If the mixture remains thin, incorporate the reserved egg white and blend again.
- Finalize Soup: Strain the soup for a smooth texture and return it to the pot. Temper the mayonnaise by mixing it with a ladle-ful of hot soup and then stirring the mixture back into the pot. Gently reheat the soup, ensuring it does not boil.
- Prep Time: Approximately 30 minutes
- Cook Time: 25 minutes