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

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

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

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Garlic Soup with Duck Livers and Garlic Crisps

Ingredients

Method

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