Friday, September 27, 2013

Garlic Soup Nom...Nom....Nom

Garlic soup...ya'll!  It is soooo deeeeelish!

I had made it one other time and have been dying to have it again. 
But every time I would go to make it, I would be out of whipping cream.
OR, I just didn't feel like making it because it does take some babysitting and a little bit of time. (It takes almost an hour start to finish)
Oh, AND it takes alot of, you guessed it, 
I will give the directions to the full recipe, but I did cut  mine in half, using only 6 garlic cloves rather than 12.  
Next time I may make the whole batch to have plenty leftover.

You can also add onions, but I don't do onions.

Tear your bread into pieces.
Shred your Gruyere cheese.
Mince your garlic - 12 cloves, I used 6 for half the recipe.

Here is the garlic boiling....

Heat 1 TBL olive oil in a pot over medium heat.
Add garlic (and onions if you are using them).
Cook until it browns for a few minutes.
Add wine, cover and reduce heat and cook for 10 minutes, stirring occasionally.

Add the chicken stock & bay leaf (I didn't have a fresh bay leaf).
Bring to a boil.
Reduce heat and simmer for 30 minutes.

This looks yucky to me, I thought about skipping this step as mushy bread doesn't appeal to me.

But I didn't skip this step as I am sure it wouldn't be the same without it.

Toss in your torn up bread into the pot.
Remove your pot from heat and let it soak for 10 minutes.

(Oops-I guess I forgot to take a picture of it all being blended together.)
Remove your bay leaf (if you added one).
Puree the soup until smooth in batches.
Return to the pot.
Add the cream and salt and pepper.

Serve shredded cheese over top.
If you don't have Gruyere, you could use Swiss (I assume, I haven't tried it myself)

The recipe calls for 1 cup thinly sliced onions
& 1 Bay Leaf
I didn't put either in my soup

This is the original link to Outrageous Garlic Soup

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