Have you ever heard of garlic soup? Well, neither had I until I seen it in Food Network magazine. I do love garlic, so I thought what the heck I’ll check it out. It sounded like it would be a bit strong to me but it was surprisingly mellow and subtle. The flavor was perfect.
It’s an excellent spring/summer soup. Even though I know some of you don’t do the summer soup thing. You can always save/pin it for cooler weather. I just had to make it because I was very intrigued by the recipe.
As usual I cut this recipe in half so don’t let the pictures fool you.
3 T. extra-virgin olive oil
2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced
1 small onion, chopped
1 c. dry white wine
2 sprigs thyme
1 bay leaf
2 1/2 c. chicken broth
2 1/2 c. water
kosher salt and freshly ground pepper
1 piece parmesan cheese rind, plus 1/2 c. grated parmesan
2 c. cubed day-old crusty bread
1/3 c. sour cream
Fresh dill, for topping
Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 2 1/2 c. water and 2 1/2 c. chicken broth, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak for 10 minutes.
Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
Combine the remaining 1 1/2 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
Yield: 6 servings. Recipe slightly adapted from Food Network Magazine April 2013.
*Notes ~ I used dried dill as fresh was not available. Croutons work great in this recipe!
Next week I will also be posting on Tuesday and Thursday. Have a great weekend y’all!