Garlic Soup with Duck Livers and Garlic Crisps

Name: Garlic Soup with Duck Livers and Garlic Crisps
Yield: Serves 4
Cuisine: British
Ingredients: duck fat; red wine and crusty bread, to serve; salt and pepper; 4 duck livers, rinsed; 1 sprig of fresh thyme; sea salt flakes; red wine and crusty bread, to serve; 4 garlic cloves, peeled and cut into slivers; 1 litre chicken or vegetable stock, or water; 2 large baking potatoes, peeled and diced; 1 garlic bulb, peeled and roughly chopped; 2 tbsp olive oil; salt and pepper; 200 ml double cream; 1 litre chicken or vegetable stock, or water; 1 litre chicken or vegetable stock, or water; 50 g unsalted butter; 2 sprigs of fresh thyme; 2 bay leaves; 3 white onions, peeled and diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I do like soups with interesting ‘bits’ in (see the snails). If you’re not with me on the combinations, then feel free to omit the offending elements or try substituting other flavours. The garlic soup is delicious on its own and not at all overpowering as might be expected.

Ingredients

3 white onions, peeled and diced
2 bay leaves
2 sprigs of fresh thyme

Europe
United Kingdom
Soup
Spring
March
April

Method

In a saucepan, sweat the onion, bay leaves and most of the thyme in 40 g of the butter and the oil until the onion is soft but not coloured, about 10 minutes. Throw in the garlic, stir and cover, and cook gently for another 10 minutes, checking from time to time to prevent burning. Add the potato d