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Garlic Soup

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 20 garlic cloves, peeled
  • 1 Tbsp. olive oil
  • 2 large onions, halved and sliced
  • 2 Tbsp. butter
  • 2 1/2 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
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup shredded Gruyere cheese
  • 2 Tbsp. minced fresh parsley

Details

Preparation

Step 1

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.

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