Country French Garlic Soup
Country French Garlic Soup is a warm, aromatic dish that captures the essence of French countryside cooking. This creamy, garlicky goodness serves as a comforting starter or a light meal, perfect for garlic lovers.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Ladle
- 1 Blender or immersion blender
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 3 medium potatoes, peeled and diced
- 1 cup heavy cream
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- for garnish optional chopped fresh parsley
- for serving optional crusty bread
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to let it burn.
- Pour in the broth and add the diced potatoes and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a regular blender.
- Stir in the heavy cream and season with salt and pepper to taste. Heat the soup gently for a few more minutes.
- Serve the soup hot, garnished with chopped parsley if desired, and accompanied by crusty bread.
- For added flavor, you can roast the garlic before adding it to the soup by wrapping the cloves in foil with olive oil and roast in the oven for 30 minutes at 400°F (200°C), then mash and add to the pot.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
For added flavor, you can roast the garlic before adding it to the soup. Simply wrap the cloves in foil with olive oil and roast in the oven for 30 minutes at 400°F (200°C), then mash and add to the pot.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.