Creamy garlic soup with harissa
Course: Arabic, Moroccan, RecipeCuisine: Moroccan
Servings
4
Preparation
20
minutesCooking time
20
minutesTotal time
40
minutesWe already have another delicious garlic soup in our arsenal. But this one is also top notch. The harissa slightly spicy and spicy. Together with the creamy garlic soup with white wine in it such a great combination.
Ingredients
4 stems celery
25 cloves garlic
5 shalot
150 gram white almonds
250 ml white wine
250 ml vegetable broth
500 ml plant based cream
3 bay leaves
0,5 bouquet flat parsley
4 table spoon harissa (see elsewhere on the site how to make this yourself)
salt and white pepper
olive oil
Cooking time
- Gently brown and soften the garlic cloves in a frying pan for about twenty minutes.
In another pan you fry the finely chopped shallots and celery. Also nice and soft.
Then add the wine and let it boil.
Then add the broth, bay leaves and almonds.
Let it simmer.
If the garlic is now brown, you can add that too. - Stir well and let it cook gently for 10 minutes.
Remove the bay leaves.
Puree the soup with the immersion blender.
Add the cream.
Bring it to taste with salt and pepper. - Serve with a generous spoonful of harissa and some finely chopped flat-leaf parsley.
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