Preparation: 20 minutes | Cuisson : 50 minutes | Portions: 6
4 celery stalks
2 tsp olive oil
4 cloves Quebec black garlic
3 cloves Quebec garlic
2 bay leaves
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried oregano
2 x 796 ml canned whole tomatoes
500 ml chicken or vegetable broth
150 ml 15% cooking cream
Salt and pepper
2 tsp chia
Cut the beets, celery, carrots, potatoes and onions into approximately 2 cm cubes. In a saucepan, heat the oil over medium-high heat. Add the diced vegetables and sear for 5 minutes.
Cut the black garlic and fresh garlic cloves into quarters, then place in the saucepan. Add the bay leaves, thyme, sage and oregano, and stir for 1 minute.
Add the tomatoes and broth, then bring to a boil. Reduce the heat to medium and simmer for 40 minutes. Adjust the temperature so that small bubbles are perceptible on the surface but without the liquid evaporating excessively.
When the vegetables are easily crossed by a knife, pass the soup in a blender until it is smooth. Return the soup to the pot and heat over medium-low heat for 5 minutes. Add the cream, salt and pepper to taste. Just before serving add the croutons and the chia.