Prep 30 mins
Cook 1 hr 15 mins
This soup is rich, aromatic and decadent. The amount of French bread is 1 16-oz. loaf but for some weird reason I couldn't get that past the Zaar editor.
- 1 (16 ounce) French bread
- melted butter
- 2 heads garlic
- 3 tablespoons butter
- 3 tablespoons flour
- 2 quarts chicken broth
- salt, to taste
- pepper, to taste
- 2 cups shredded swiss cheese
- Slice the bread into 1-inch slices. Place on a baking sheet and brush lightly with melted butter. Bake at 325° for 15 minutes, or until lightly browned. Turn the slices over, brush lightly with the melted butter and continue to bake until browned.
- Separate the garlic into cloves and peel. Place the cloves in a blender or food processor and process until garlic is pureed.
- Melt the 3 T. of butter in a large saucepan over low heat. Gradually add the pureed garlic. Cook, stirring, 2 minutes. Cover and simmer 20 minutes, stirring occasionally. Check to make sure the garlic doesn't burn - use low heat.
- Gradually stir in the flour to form a smooth paste; slowly stir in the chicken broth until the mixture is smooth. Bring to a boil and season with salt and pepper. Reduce heat and simmer over medium heat for 30 minutes.
- Pour the hot soup into ovenproof individual soup crocks or casseroles. Flatten 1 or 2 slices of toast and place on top of the soup.
- Cover the surfaces completely with Swiss cheese. Bake at 350° for 5 to 10 minutes until the cheese melts, then set the soup crocks under the broiler until the cheese browns lightly, if desired.