Recipe by Julesong
A bit like French Onion Soup, but a nice garlicky soup, instead! :) The garlic is not at all overwhelming in this delicious soup.
Top Review by Andre!
I have had this type of garlic soup in the past and it was delicious! I agree with Jules and I was surprised that the garlic flavor was not overwhelming. I think the recipe that I used was in a book 'Stocking Up' by Rodale Press. This recipe however called for no less than 26 cloves of garlic!
- 1 head garlic, cloves separated
- 1 cup boiling water
- 2 cups beef broth
- 1⁄2 cup chicken broth
- 1⁄2 cup water
- 1⁄2 cup dry white wine
- 1 1⁄2 cups half and half milk
- 1⁄4 teaspoon dried thyme
- 1 pinch cayenne, to taste
- salt & freshly ground black pepper
- 4 slices crusty French bread
- 1⁄4 cup soft butter
- 1⁄3 cup shredded gruyere cheese
Directions See How It's Made
- Remove all the cloves of garlic from the head.
- Take a smallish saucepan and heat to boiling a cup of water; add the cloves of garlic and simmer for about 1 minute - drain, peel the garlic (which should be slightly softened and should peel easily) and cut each clove in half.
- Add garlic cloves to beef broth in saucepan; cover and simmer 10 minutes, or until garlic is soft.
- Remove half of the garlic cloves and reserve.
- To the saucepan add the chicken broth, water, wine, half and half, thyme (crush it with your fingers before adding), and cayenne to broth and heat to a low simmer for 5 minutes.
- With an immersion blender or in a regular blender, puree the soup; season to taste with salt and freshly ground pepper, set aside, and keep warm.
- Toast bread on one side under broiler; remove and spread un-toasted sides with butter.
- Mash the reserved half of garlic cloves and spread over the un-toasted and buttered sides of bread; sprinkle with shredded Gruyere cheese.
- Broil toast until brown and bubbly, about 30 seconds (careful, they can burn easily).
- Place a piece of toast in each of the four soup bowls; ladle hot soup over and serve.