Sunday, August 24, 2014

Garlic Soup

French provincial garlic soup uses few and simple ingredients to achieve great flavor.  The basic items needed are lots of garlic, broth, crusted bread (such as baguette) and whole milk.  These four ingredients are all that needed to make the traditional garlic soup.  I added scallions into the mix in this recipe with a teaspoon of worcestershire sauce for umami and some flat leaf parsley to garnish.

Servings: 2 servings as a light meal or 4 servings as a starter
Prep Time: 5 minutes
Cooking Time: 35 minutes
Special Tools:  Food Processor or Blender


2 Heads of Garlic - cloves separated and peeled
2 Cups Chicken Broth or Vegetable Broth
7 Slices of French Baguette
1 Cup Whole Milk
1 Teaspoon Worcestershire sauce
2 Scallions finely chopped
Salt & Freshly Ground Pepper to season
Flat Leaf Parsley chopped to garnish

Bring 2 cups of water to a boil in a 2 quart pot.  Add the garlic to the pot and lower the heat to a brisk simmer.  Let continue to let the pot simmer uncovered until the water is reduced to half (about 8-10 minutes).

Add 2 cups chicken or vegetable broth to the pot and bring the pot to a boil.  Lower the heat again to a brisk simmer to reduce the liquid by a third (about 8-10 minutes).  Remove the pot from the heat and let cool for 5 minutes.

Place the slices of baguette into a large food processor or blender.  Pulse the bread until it is reduced to crumbs. Add the garlic broth mixture with the bread and blend the ingredients together until smooth. Add the milk and worcestershire sauce and blend the ingredients again until well combined.  

Transfer the blended soup back into the 2 quart pot.  Stir in the scallions and bring the pot to a simmer and let cook for an additional 2-3 minutes.   Season the soup with salt and pepper to taste.

Ladle the soup into bowls, garnish with parsley and serve with slices of French baguette on the side.  Enjoy.

No comments:

Post a Comment