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Garlic Soup


  • 1 tablespoon unsalted butter
  • 2 teaspoons extra virgin olive oil , divided
  • 2 large heads hardneck garlic (12 – 15 cloves each), divided
  • 1 large shallot , peeled and sliced
  • 1/4 teaspoon chili pepper flakes
  • sea salt to taste
  • black pepper to taste
  • 1 tablespoon white wine
  • 1 quart rich stock – chicken, beef, or vegetable
  • 4 sprigs each fresh thyme and parsley , tied with twine
  • 2 medium russet potatoes , cut into 1-inch cubes


  • heat up kitchen appliance to four hundred degrees F.
  • Trim root finish off one head of garlic. Set cloves, cut facet down, in a small, oven-proof ramekin. Add one teaspoon oil and a pinch of ocean salt. cowl with foil, assail a rimmed baking sheet, and slide into kitchen appliance. Roast garlic for regarding quarter-hour, or till garlic is soft, however not in the slightest degree brown. Once garlic is completed, rigorously take away foil and put aside to cool down. once cool enough to handle, slide cloves out of their skins and reserve.
  • in a very significant bell-bottom 2- or 3-quart pot, heat butter and one teaspoon oil over medium heat. Trim, smash, and peel remaining head of garlic. Add cloves to pot, along side the sliced shallots, a pinch of ocean salt, black pepper, and chili pepper flakes. Sauté two - three minutes, then flip heat to low and cover; cook, stirring sometimes, cook for regarding half-hour.
  • take away cowl, up heat to medium, and sauté till shallot and garlic brown simply a small amount on the perimeters. Add vino and collect any brown bits, then pour in three cups stock and add potatoes, reserved cooked garlic, and tied herbs (or bouquet garni), along side a generous pinch of ocean salt.
  • Bring mixture to a boil, then flip heat right down to a effervescent simmer. Cook till potatoes ar tender, regarding quarter-hour.
  • take away bouquet garni and punctiliously puree soup in a very mixer. come soup to pot, adding up to one a lot of cup of broth, if needed. Add ocean salt to style, add a splash a lot of of vino if required, heaps and much of black pepper, and serve with a sprig of thyme and minced parsley leaves.
  • the flavour can develop additional once daily within the electric refrigerator. The soup reheats fantastically, however will tend to thicken – keep a 1/2 cup some of stock (water can work, too) to be had to skinny soup if required.

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