' Boiled Water ' Garlic Soup

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4 -12
    slices French bread, thin slices of day-old (1 to 3 per person, depending on size they should fill the bottom surface of the soup plate you are u)
  • 4
    tablespoons olive oil
  • 4
    cups water
  • 24
    garlic cloves, sliced lengthwise
  • 1
    sprig sage (if you use dried sage, tie 1 teaspoon of it in a cheesecloth bag so you can easily remove it from th)
  • gruyere cheese, grated for garnish
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DIRECTIONS

  • Brush the bread slices with olive oil and toast in a 350 degree oven until dry, about 10 minutes. Set aside.
  • In a large saucepan, combine the water, salt, garlic, bay leaves, and sage.
  • Bring to a boil over high heat, reduce the heat to medium low, cover, and cook for 20 minutes or until the garlic is very soft.
  • Remove the bay leaves and sage sprig, and puree the soup in a blender.
  • Pour it back into the pan, cover, and let steep until you are ready to serve it, at least 10 minutes.
  • Heat your soup plates in the oven for a few minutes, then layer their bottoms with the toasted bread slices.
  • Sprinkle the toast with the cheese, then with any remaining olive oil.
  • Reheat the soup to a boil, ladle it over the toast, and serve immediately.
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