Warm, comforting and full of character, this Arleux smoked garlic soup is a lovely way to discover one of northern France’s distinctive ingredients. Potatoes and carrots give the soup a smooth texture and gentle sweetness, allowing the rich garlic flavour to shine without becoming overpowering. The star ingredient is Arleux smoked garlic, a PGI-protected speciality from Hauts-de-France. After harvesting, the pink garlic is braided and slowly smoked for at least seven days, giving it a reddish-brown colour, excellent keeping quality and a deep, savoury taste with a subtle smoky aroma.
Arleux Smoked Garlic Soup
Serves: 4
Preparation time: 15 minutes
Cooking time: Approximately 30–35 minutes
Ingredients
- 1.5 litres water
- 80g Arleux smoked garlic cloves, peeled
- 350g potatoes, peeled and cut into small pieces
- 125g carrots, grated
- Salt, to taste
- Black pepper, to taste
- Butter or cream, to serve
Method
- Pour the water into a large saucepan and bring it to the boil.
- Add the peeled smoked garlic cloves, chopped potatoes and grated carrots.
- Cover partially and simmer for approximately 30–35 minutes, or until the potatoes, carrots and garlic are completely tender.
- Remove the pan from the heat and blend the soup until smooth.
- Season with salt and black pepper. Taste and adjust the seasoning. Stir in a little butter or cream for a richer, creamier finish, if desired.
- Serve hot with fresh bread or crunchy croutons.
BonneBouffe tip: Start with a small amount of cream or butter and add more after tasting. This allows the distinctive smoky character of the Arleux garlic to remain at the heart of the soup.
For another warming dish, discover our Creamy French Garlic Soup Recipe, made with purple garlic and Roscoff onions.
