Lockdown Garlic Soup

In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.

This dish was created within our Isle of Wight Garlic Farm Collection.


MEL LIGHTFOOT   #eatsouth

This is a recipe from The Tasty Kitchen. Delicious and surprisingly mild, you might want to make it before the end of lockdown while you’re still stuck at home not seeing anyone!


  • 1 tablespoon Olive Oil
  • 1 cup onions, thinly sliced
  • 12 cloves peeled, crushed garlic
  • 1 cup dry white wine
  • 1 quart chicken stock
  • 1 bay leaf
  • Crusty bread, torn into pieces
  • ¾ cups double cream
  • ½ cups grated Gruyere


Heat the oil in a large pot. Add onion and garlic.

Cook over medium heat for 10 -12 minutes; the onion and garlic will begin to caramelise.

Add the wine, cover, reduce heat and cook for 10 minutes, stirring occasionally.

Add the stock and bay leaf. Bring to a boil then reduce heat, cover and simmer for 30 minutes. Add the bread and allow the soup to sit without heat for 10 minutes. Remove the bay leaf.

Puree the soup, add the cream and seasoning.

Sprinkle with gruyere to serve.