Garlic Soup Italian style is a satisfying soup with great flavor. Try it when you are sick too to fight your under the weather feeling. And, don’t forget the crispy croutons!
Recipe courtesy of Recipe 30
Ingredients
- 2 medium potatoes
- 1 brown onion
- 1 large leek
- 2 whole small heads of garlic (2oz – 60g each)
- 7 cups chicken stock
- ½ tsp dried thyme leaves
- ½ cup cream
- ½ cup olive oil
- 1 cup chopped parsley
- 6 slices of rustic bread for Croutons
- Salt and pepper
Instructions
- Step 1 Peel and chop the onions medium finely. Set aside. Peel the garlic cloves, set aside. Wash and chop the leek, set aside.
- Step 2 In a heavy pot or saucepan over medium heat, add olive oil. Add the chopped onion, leek and dried thyme, leave to sweat, do not brown. Add the garlic and turn heat to low. Cook gently for about 15 minutes
- Step 3 While that’s cooking, peel and dice the potatoes then add to the pot along with all the chicken stock. Season with salt and pepper, simmer gently for 25 – 30 minutes.
- Step 4 Add the cream, mix well then blitz in a blender or use a stick blender directly in the pot. Taste for seasoning.
- Step 5 For the croutons, simply dice up some of the bread and fry in olive oil on low heat until brown and crispy, the slower you cook them, the crispy they will remain in the soup.
- Step 6 Serve with croutons and chopped parsley.
