Prep 45 mins
Cook 50 mins
Adaption from original recipe in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck.
- 1 head garlic
- 1⁄4 cup shallot, diced
- 2 tablespoons butter
- 7 cups chicken broth
- 1 cup cream
- 2 teaspoons salt
- 1⁄4 teaspoon sage
- 1⁄4 teaspoon thyme
- 1 small bay leaf
- 1 teaspoon parsley
- 3 cups potatoes, peeled, cleaned and diced
- 1 pinch saffron
- 6 slices French bread
- 1 cup gruyere or 1 cup swiss cheese, grated
- Remove excess layers of paper from head of garlic and slice off the very top of head. Place on aluminum foil, drizzle with olive oil, cover and roast at 400 F for about 30 mins or until garlic becomes soft.
- In a 3 qt sauce pan saute shallots. Combine all the ingredients in the same sauce pan except for the potatoes, cream and saffron. Bring the soup to a boil and simmer for 20 minutes.
- Use an immersion hand blender to puree the soup (or run through a food processor).
- Add the potatoes, cream and saffron to the soup and simmer for 20 minutes or until the potatoes are tender.
- Divide the soup into 6 oven safe bowls and top with french bread. Sprinkle cheese on top of the bread and broil until the cheese begins to brown. Serve while warm.
French Garlic Soup, French Onions Soup's much more smelly cousin, came to the party and Everyone loved him. Actually this soup is no smell at all. Roasting the garlic gives it a mellow complex flavor and I highly recommend this soup. I had bought saffron for another recipe and didn't see any further use for it (I rarely use it) so I added the rest of it (2 tsp) and it helped add more complexity.