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Garlic Soup with Sourdough-Parmesan toast slices

  • Category: Bread, Soup
  • Submitted By:
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 20 minutes
  • Total Cooking time: 30 minutes

By request, here is my recipe for garlic soup. For those of us who love the taste of garlic, there are two rules. Rule one is that there is never enough garlic, and rule two is that there is never too much garlic in a recipe.

I have seen myriads of garlic-heavy recipes, ranging from forty clove roast chicken , roasted garlic salsa, even garlic stuffed roast beef (a personal favorite) and every one of them is a wonderful taste and compliment to this simple yet flavorful relative of the lily.

I think the key to a good garlic soup recipe is simplicity, don’t add too many ingredients that would otherwise mask and muddle the delicate sweet flavors of cooked garlic. If you follow that one simple rule you will become an instant fan of this easy to make and delicious soup.

Amount Measure Ingredients
Garlic Soup Ingredients:
20 large fresh garlic, peeled
3 cloves Elephant Garlic, quartered (this is a milder but very large variety of garlic)
1 medium yellow onion chopped fine
2 leeks washed and sliced thinly (white part only)
2 medium potatoes washed, peeled and cut into ¾” chunks
6 cups chicken stock (or 3-15 oz cans chicken broth)
4 tablespoon butter
2 cup heavy cream
3 tablespoon flour mixed with ¼ cup milk
Salt and Pepper to taste
Parmesan toast ingredients :
1 Sourdough baguette sliced ¼” thick along a bias (angle)
4 ounces fresh parmesan cheese shreds (don’t use the stuff in the cardboard tubes)
2 tablespoon extra virgin Olive oil

To prepare Garlic Soup:

Heat large stocks pot over medium heat, add half of the butter and swirl the pan until the butter is melted, being careful not to brown or burn. Add the onion and leek slices and sauté briefly until onion turns translucent, about 3-4 minutes.

Add the garlic and elephant garlic and sauté 1-2 minutes to coat. Add the potatoes and chicken stock and return to a simmer 15 -20 minutes or until potatoes are tender. Using a hand blender, puree the soup until smooth. Whisk in the flour-milk mixture and return to a simmer to thicken. Add remaining butter and heavy cream stirring to combine ingredients. Serve in large bowls with parmesan toast.

To prepare Parmesan Toast:

Arrange baguette slices on a cookie sheet and lightly brush with olive oil. Next, sprinkle shredded cheese over the bread and arrange in a thin, even layer. Place sheet of slices 4” under broiler and toast 1 minute, or until cheese melts. Allow to cool and serve with soup, or a tossed green salad.