Prep 10 mins
Cook 20 mins
A bit like French Onion Soup, but a nice garlicky soup, instead! :) The garlic is not at all overwhelming in this delicious soup.
- 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
- 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.
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!
This creamy, delicious soup packs a subtle garlic flavor that will delight anyone who loves soup. The only change I made was that I pureed the beef broth & garlic after removing half the garlic and before adding the remaining ingredients. Don't be afraid that this soup will be too strong with garlic. It isn't! The "pièce de résistance" is serving this soup ladled over the gruyere toasted french bread. It was so good we each had two pieces of toast with ours. Next time, I'll make extra toast! I made this soup as part of a support group for adopted recipes and I have to say that Jules did an outstanding job of improving this recipe from the original version.