Garlic Soup Gratiné (Cream of Garlic Soup)
- Reviews 2
Ready In: 1 hr
Serves: 6
Ingredients
- 3⁄4 cup garlic, peeled (3-3 1/2 heads of garlic)
- 1 bay leaf
- 6 cups water, divided (cold)
- 2 slices bacon, coarsely chopped
- 1⁄2 cup onion, thinly sliced
- 1 leek, thinly sliced (white part only)
- 1⁄2 teaspoon salt (or to taste)
- white pepper, to taste
- 1 quart chicken broth (4 cups)
- 1 cup half-and-half or 1 cup heavy cream
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 6 slices whole wheat bread (French or Italian cut diagonally 1/2-inch thick)
- 1 garlic clove, sliced in half lengthwise
- 1⁄4 cup swiss cheese, grated
- 1 teaspoon 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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