Alathia (alathia) wrote in vegancooking,

Substitute for heavy cream in garlic soup?

I really want to make this 44 garlic clove soup but it calls for heavy cream.

How can I veganize it (I can veganize the butter, omit the cheese, use veggie stock - I'm stuck on the heavy cream)? The other caveat is that we cannot do tree nuts/peanuts due to allergies. I checked the tags and most of the "creamy" suggestions had to do with replacing with cashews and water. There was a big difference of opinion in using soy milk/creamer as to the separation issue (which would be vital in a soup - separate soup is not yummy!)

I read that I can ground sunflower seeds in water to simulate cream, has anyone tried this? I also read you can do soy margarine and oil, but I didn't read what the quantities should be. Thanks for any help!

44-Clove Garlic Soup with Parmesan Cheese
Adapted from Bon Appetit, February 1999

Serves 4

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

Tags: herbs&spices-garlic, soups-creamy, substitutes-dairy-cream/condensed milk
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