50-Clove Garlic Soup with Crispy Panko

Step 1: Melt the butter in a large, heavy-based pot over medium-high heat. Add the garlic and cook for 5 minutes, stirring regularly, until golden at the edges. Keep it from browning too deeply, or it can become bitter.

Step 2: Add the onion and cook for 2 minutes, until softened.

Step 3: Add the potatoes and cook for 1 minute, stirring regularly.

Step 4: Turn the heat to high and pour in the stock and water. Season with the salt and pepper and stir. Once the liquid simmers, lower the heat to medium and cook uncovered for 15 minutes, until the potatoes are soft when checked with a knife.

Tip: Keep the soup at a steady simmer rather than letting it boil vigorously.

Step 5: Stir in the cream and simmer for 1 minute.

Step 6: Remove the pot from the heat and blend with a stick blender until completely smooth, or purée in batches in a blender. Adjust to taste: add water if the soup is too thick, salt and pepper if needed, or extra cream for a richer finish.

Step 7: Serve hot in bowls with the toasted panko garnish, a drizzle of olive oil and warm crusty bread.

Step 8: Mix the panko, olive oil and salt in a small bowl. Heat a small frying pan over medium-high heat. Add the panko mixture and cook, stirring constantly, for 3 minutes, until golden all over. Remove from the heat, toss with the parsley and set aside.

Tip: Make the garnish while the soup is cooking.