Prep 25 min Cook 20 min
Once in a while one comes across a recipe that redefines its category and this one is a good example. For me, it redefined what a satisfying soup should taste like. It is different from traditional soup recipes and is a simple one with only three main ingredients. Garlic, onions and cream blended together in a chicken stock to deliver a bowl-full of flavor and comforting warmth.
I’m sure many of you are wondering “ Garlic soup, really?” but please bear with me. Garlic is transformed when it is gently cooked and loses all its pungency, acquires a smooth, creamy texture and a mild nutty flavor. I don’t know of any other ingredient that transforms itself this way. Except perhaps canned anchovy filets that when sautéed in a little oil, entirely lose their fish taste and are used to deepen the taste of many sauces. But that’s another story.
The most time-consuming part is peeling the garlic heads and cloves (about 15 minutes) and the recipe includes a video on how to quickly do that.
The final result is simply delicious and I doubt you would even realize it is garlic soup if you didn’t know what went into it.
If you like the creamy, buttery, nutty taste of cooked garlic, you should also try this Provençal dish, 40 Garlic Clove Chicken. See recipe.
Garlic Soup
by
Derek Farwagi
Equipment
- 2 quart pot
- small frying pan for the croutons
- a fine sieve
- a small bowl or plate to drain the pita bread croutons
Ingredients
- 3 tbsp olive oil (divided)
- 1 large yellow onion
- 4 cups vegetable or chicken stock
- 2 tbsp all purpose flour
- 2 heads of garlic (Use dry heads-those whose outer layers are already peeling off. Usually sold loose. They are easier to peel).
- ½ cup thick cream
- cracked black pepper for granish.
- ½ pita bread
Instructions
Prep the garlic
- Remove the cloves from each garlic head.
- Peel each clove. Here is a video that shows you a quick way to do that.
- When all the cloves are peeled, set aside in a small bowl.
Cook the soup and croutons
- Coarsely chop the onion.
- In a pot heat 2 tbsp olive oil and sauté the onion on a low/medium heat for about 3-4 minutes stirring frequently. Add the flour and cook for about a minute until thick.
- Add the stock and on a high heat bring it to a boil. Turn down the heat, add the garlic and continue simmering for 20 mins.
- While the soup is simmering, make the croutons.
- With a knife or scissors, cut a half pita bread into 1” strips.
- Separate the two layers of pita bread and cut each strip into 1/2” wide pieces.
- In small saucepan, add 1 tbsp olive oil and the pita squares and on a low fire, start frying the croutons. When they start to sizzle, stir frequently with a soup spoon to avoid burning.
- Once crispy (about 2-3 minutes), drain through kitchen towel in a small bowl or plate. Set aside.
- Blend the garlic and onion mixture with a hand blender. Set aside till ready to serve.
- When ready to serve, bring the garlic onion mix to a gentle simmer and stir in half a cup of double cream.
- Serve each portion through a fine sieve. With a wooden spoon squeeze out any onions or garlic that remain.
- Garnish with croutons and cracked pepper.
Nutrition
For another smooth and nutty garlic recipe see
40 Clove Garlic Chicken
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