French Garlic Soup
Equipment
- 1 Large pot
- 1 Ladle
- 1 Whisk
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 3 whole heads garlic
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cups chicken or vegetable broth
- 1 cup stale bread cubed
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- 1 bay leaf
- 1/4 cup heavy cream
- salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 20 minutes.
- Remove from the oven and let cool slightly.
- In a large pot, heat olive oil over medium heat and add the chopped onion, cooking until soft.
- Squeeze the roasted garlic cloves into the pot and stir well.
- Add the chicken or vegetable broth to the pot and bring to a boil.
- Reduce the heat and add the cubed stale bread, parsley, thyme, and bay leaf.
- Simmer for 10 minutes until the bread is softened.
- Remove the bay leaf and blend the soup until smooth using a whisk or immersion blender.
- Stir in the heavy cream and season with salt and pepper.
- Ladle the soup into bowls and garnish with additional parsley if desired.
Notes
For the best results, use fresh garlic and herbs as they offer more flavor. If the soup is too thick for your liking, simply add more broth to achieve your desired consistency. Roasting the garlic beforehand mellows its flavor, making it ideal for those who want the health benefits without the strong taste.
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