9.25.2012

Garlic Soup


As the weather gets cooler, my appetite for soups increases. It is soup season everybody and I'm starting it with a rather uncommon soup; garlic soup. Garlic is my favorite thing ever and when I found out there was a garlic soup I immediately became interested. 


Contrary with what  you may think, this garlic soup is not super strong since you first need to roast the garlic to the point where they become "sweet". Now, I'm not saying this is a soup you should make for your date unless your dating your husband for 9 years (my case) then you can get away with it. 


The croutons on this soup are really good, I suggest you make extra as they will fly off your serving plate. I also suggest to serve them at the very last minute to keep them crunchy when you serve the soup.  



Ingredients:
Serves 4 

3 Garlic heads, peeled
5 cups chicken (or vegetable) broth 
extra virgin olive oil
4 thyme sprigs
salt and pepper
2 tablespoons flour
1 tablespoon butter

In a small heavy-bottomed saucepan, place the garlic and two sprigs of thyme and add enough olive oil to just cover the garlic completely. Cook the garlic over low heat until lightly browned, about 25 to 30 minutes. The garlic should be really tender at this point. Do not let it brown too much or else it will taste bitter. Strain the garlic (keep the garlic infused oil for cooking, it's amazing) Place the garlic in a pot and add 1 tablespoon of the garlic oil, with the back of a spoon, mash all the garlic. Turn the heat to low and add the butter and flour, cook for about two minutes, stirring constantly then add the chicken broth and the rest of the thyme and season with salt and pepper to taste. Boil for 15 minutes, strain the soup and return to the pot to keep it warm until ready to serve.
Note: This is no a super thick soup but you can add heavy cream to make it a bit richer.

For the croutons

Slices of bread
Blue cheese

Chopped scallion to serve

In a baking sheet lined with a silicon math, arrange the bread slices and brush them with some garlic infused oil. Add blue cheese on top and place it under the broiler for a couple of minutes until the cheese melts and the bread is golden brown and place a slice of bread on each bowl of soup. Sprinkle with scallions.







12 comments:

  1. It's absolutely delicious! Thanks for sharing!

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  2. I love your soup pot! It looks like it's probably actually retro, but in case it;s purchasable, where'd you get it?

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    1. Thank you! The pot was a gift from my cousin but it looks like is from Catherine Holm
      and you can find them on ebay http://www.ebay.com/sch/i.html?_nkw=cathrineholm
      You can also try Etsy too.

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    2. I was just going to comment on how much I love that pot as well, really fun vintage feel to it.

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  3. A gorgeous soup! I am a big fan of garlic and can't live without this precious vegetable. Great shots too.

    Cheers,

    Rosa

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  4. Made this over the weekend for family and friends. It was a HUGE hit. As a warning, only serve this at the beginning of a weekend in order to be considerate of your co-workers. (-;

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    1. I'm very happy to hear that! Thank you so much!!

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    2. Nono. Thank you! The only difference I made was I added more garlic, and I didn't strain out the soup. I love the lil garlic bits. I'm hooked on this soup! Thank you so much.

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  5. This has to be the best garlic soup I've ever had!

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  6. I have this little pot. It was too cute to pass up at the local thrift shop.

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