Kabi’s Garlic and Onion Cream Soup

This soup is many of my friends favourite. Although is not the best choice to eat before you going on a date. Be warned!


  • 3 Large Onion chopped
  • 1 Whole Head of Garlic
  • 30g Butter
  • 2 tbsp Olive Oil
  • 1tbsp Plain Flour
  • 600ml Single Cream
  • 50g Greated Parmesan Cheese
  • 1 tsp Cummin Seeds
  • 2 tsp Marjoram
  • 2 tsp Thyme
  • Salt and Pepper
  • Freshly Chopped Chives to garnish
  • 60g Greated Mature Cheddar Cheese
  • Toasted White Bread, or Baguette
  • Preparation time: 10 minute
  • Cooking time: 30 minute
  • Serves: 3 person

Chop up the onions, and sautĂ© in the melted butter and olive oil in a sauce pan until it’s softened with the cummin seeds.

Chop up the garlic and add to the onion. Cook it for another 2 minute.

Mix the flour in slowly with a whisk for 2 minutes. Don’t get browned. White roux. Remember?

Remove the roux from the heat. Add gradually the Single Cream into the roux and mix it well together. Add the thyme and the marjoram. Simmer it for a good 10 minute. If you think it’s a bit too thick, add a bit of water or milk to it.

Take it off the heat, and with a bot mixer or food processor blend it, but leave a bit of texture.

Mix the parmesan into the soup until it’s melted and season it.

Put equal amount of Cheddar cheese in the bottom of each soup ball, and pour the soup over, and garnish it with freshly chopped chives. Serve it with toasted white bread or baguette.