Caramelised Young Garlic and Parsley Soup

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 25 g (1 oz) unsalted butter
  • 20 new-season garlic cloves, peeled


If you love garlic, as I do, here is a simple, strongly perfumed soup, packed with flavour. It is a variation on a recipe from a leading American chef, my friend Susan Spicer, of Bayona Restaurant in New Orleans. Serve with chunks of bread for dipping.

Heat the butter in a deep saucepan. When it begins to foam, add the garlic cloves and reduce the heat to low. Cook, turning occasionally