soupnancy

Garlic Soup

I like to make this soup with day old bread à l’Espagnole, but I have found that it is more widely appreciated thickened with potato.

4 L

1 leek or onion, chopped

30 garlic cloves (5 bulbs)

1 tsp dry chilli powder (ancho or pasilla or any)

2 c white wine or sherry

3 L meat stock (chicken, beef, duck...)

1 tsp thyme

½ tsp rosemary or sage

2 c dried bread cubes or cubed potato

1 c cream

s.q. tabasco, worcestershire

s.q. lemon

s.q. salt, pepper

s.q. water

pinch nutmeg

s.q. olive oil

s.q. butter

Sweat the onion or leek in a bit of olive oil over low heat with smashed garlic cloves slowly for 20 min. Deglaze with wine or sherry, reduce down. Add herbs, stock, and potato if you’re using potato. Simmer for 30-45 min. Add dried bread and cream, simmer 5 minutes, blend. Finish with a pat of butter or extra virgin olive oil, thin with water or milk to desired consistency and rectify seasoning.

Garnishes:

Chorizo. Or any sausage.

A strong tasting cheese like an old cheddar, a blue, or a goat cheese.

A chopped bitter green (watercress, arugula, endive..)

Caramelized onions.