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Cheddar, Stout and Black Garlic Soup-3.j



This is a seriously punchy, moreish blend which goes down as well as a pint of beer. The soup takes about 1h to make, but doesn’t last as long – it disappears in minutes! 



  • 230g (8oz) bacon, sliced thinly & divided 

  • 2 yellow onions, chopped

  • 1 celery stalk, chopped  

  • 1 tablespoon chopped thyme 

  • 2 medium russet potatoes, peeled and diced

  • 500ml (16oz) vegetable broth 

  • 345ml (12oz) stout, not draught

  • 20 large Original Black Garlic UK cloves (about 40g/1 ½ oz), peeled 

  • 280ml (10oz) single cream 

  • 230g (8oz) sharp/extra mature cheddar cheese, grated

  • 3 tablespoons apple cider vinegar

  • Salt, freshly ground pepper, freshly grated nutmeg


In a heavy skillet or a large saucepan set over a medium heat, cook ½ the bacon until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon onto a plate lined with kitchen paper to help absorb some of the fat. 

Add the onion, celery and thyme to the skillet and cook until softened, about 10 minutes. Add potatoes, vegetable broth, uncooked bacon and half the stout and cook until the potatoes are soft. 

Add 10 black garlic cloves and, using a hand blender, liquidize the content of the skillet. When done, add cream, cheese, remaining stout, apple cider vinegar and simmer, stirring occasionally, until smooth and creamy, about 5 minutes. Season with salt and pepper. 

Serve the soup piping hot in bread bowls, or regular bowls with crusty bread; sprinkle chopped black garlic cloves, crispy bacon and a small pinch of nutmeg on top of the soup.

This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.







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