Garlic Soup Gratiné (Cream of Garlic Soup)
photo by Julie Bs Hive
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 177.44 ml garlic, peeled (3-3 1/2 heads of garlic)
- 1 bay leaf
- 1419.54 ml water, divided (cold)
- 2 slice bacon, coarsely chopped
- 118.29 ml onion, thinly sliced
- 1 leek, thinly sliced (white part only)
- 2.46 ml salt (or to taste)
- white pepper, to taste
- 946.0 ml chicken broth (4 cups)
- 236.59 ml half-and-half or 236.59 ml heavy cream
- 14.79 ml fresh thyme or 4.92 ml dried thyme
- 6 slice whole wheat bread (French or Italian cut diagonally 1/2-inch thick)
- 1 garlic clove, sliced in half lengthwise
- 59.14 ml swiss cheese, grated
- 4.92 ml chives, thinly sliced
directions
- Preheat the oven to 350°F.
- In a pot, cover garlic and bay leaves with 2 cups cold water.
- Bring to a boil, then drain.
- Repeat process 3 times.
- In a large dutch oven, over medium heat, fry bacon until crisp.
- Remove bacon from pan and set aside; discard all but 1 tablespoon grease (if there isn't a full tablespoon make up the difference with butter).
- Add the onions and leeks and season with salt and pepper; cook, covered, over medium-low heat, stirring occasionally, until onions are tender (10-15 minutes).
- Add garlic, broth, cream, bacon, and thyme to onion/leek mixture and simmer, uncovered, for 8-10 minutes.
- On a baking sheet, bake the bread slices until crisp but not golden (6 minutes).
- Remove bay leaves from soup; discard.
- In a food processor or blender, purée the soup until smooth (working in batches if necessary).
- Pour soup into serving bowls.
- Rub each slice of toast on both sides with the cut sides of a garlic clove.
- Top each bowl with toast and sprinkle with cheese.
- Heat under broiler until golden brown.
- Sprinkle with chives.
- Serve hot.
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RECIPE SUBMITTED BY
littleturtle
United States