Garlic Soup

50
Garlic Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 20

    garlic cloves, peeled

  • 1

    Tbsp. olive oil

  • 2

    large onions, halved and sliced

  • 2

    Tbsp. butter

  • cups chicken broth

  • 1

    Tbsp. minced fresh thyme

  • 1

    bay leaf

  • 1

    cup heavy whipping cream

  • 2

    cups cubed sourdough bread, crusts removed

  • 2

    Tbsp. olive oil

  • 1

    tsp. minced fresh rosemary

  • ¼

    tsp. salt

  • ¼

    tsp. pepper

  • ½

    cup shredded Gruyere cheese

  • 2

    Tbsp. minced fresh parsley

Directions

In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from heat; set aside. In a dutch oven over medium high heat, cook onions in butter until softened. Reduce heat to medium low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf. For croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased baking pan. Bake at 400 for 15-20 minutes or until golden brown, stirring occasionally. Divide soup among four bowl, top with croutons, cheese and parsley.


Nutrition

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