Tuesday, January 8, 2013

Garlic Soup with Parmesan Croutons

I love garlic. The more the merrier. So how could I not try this soup!? This is perfect for when you're sick or for a gloomy rainy day.


An added bonus, you will have a lot of garlic infused oil left over. Don't throw it out. It can be used for future yumminess!


3 garlic heads, peeled
5 c. chicken broth 
extra virgin olive oil
4 - 6 thyme sprigs
salt and pepper
2 Tbsp. flour
1 Tbsp. butter

slice sourdough bread
Parmesan cheese, shredded

1. Place garlic and 4 sprigs of thyme in a small pan over medium-low heat. Add enough oil to just cover the garlic.


2. Cook until garlic is tender enough to squish with a spoon (about 30 minutes).


3. Spoon out garlic into a pot. (Save the olive oil). Crush garlic with a spoon.


4. Add 1 tablespoon of the garlic oil, butter and flour. Cook on low heat for about 2 minutes.

 


5. Add chicken broth, remaining thyme, salt and pepper to taste.



6. Boil for 15 minutes. 
7. In the mean time drizzle some garlic oil over the bread. 
8. Place on a baking sheet and top with Parmesan cheese. Cook under broiler until cheese is browned.



9. Dripper-do the bread in the garlic soup and stuff face!


Original Recipe

Might also enjoy:
Cream of Broccoli Soup
Avgolemono
(Greek Lemon Soup)
Slow Cooker: Chili Con Carne with Beans

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