GARLIC SOUP #vegetarian #freshherbs

GARLIC SOUP #vegetarian #freshherbs

A healthy, sustaining garlic soup formula made with cooked and sautéed garlic alongside potatoes, shallots, and new herbs.

Another occasional circumstance, a family-wide fall chilly, sent me into the kitchen for something strengthening, and this smooth, hearty yet not-overpowering garlic soup was right on the money. With one head cooked and the other moderate sautéed, the soup is pleasantly adjusted. There's likewise a shallot and a bundle garni of herbs at work, making for a unimaginably decent bowl of fall soup.

The formula underneath serves four, however since the soup is far and away superior the following day and warms like a fantasy, think about making a twofold cluster. Or then again, you could be, similar to, insane in control, and stop a group for the Thanksgiving table. This light, delightful soup would be an ideal Thanksgiving starter.

Also Try Our Recipe : Tuscan Garlic Chicken

GARLIC SOUP #vegetarian #freshherbs


  • 1 tablespoon unsalted butter
  • 2 teaspoons extra virgin olive oil , divided
  • 2 large heads hardneck garlic (12 – 15 cloves each), divided
  • 1 large shallot , peeled and sliced
  • 1/4 teaspoon chili pepper flakes
  • sea salt to taste
  • black pepper to taste
  • 1 tablespoon white wine
  • 1 quart rich stock – chicken, beef, or vegetable
  • 4 sprigs each fresh thyme and parsley , tied with twine
  • 2 medium russet potatoes , cut into 1-inch cubes


  1. Preheat oven to 400 degrees F.
  2. Trim root end off one head of garlic. Set cloves, trimmed side down, in a small, oven-proof ramekin. Add 1 teaspoon olive oil and a pinch of sea salt. Cover with foil, set on a rimmed baking sheet, and slide into oven. Roast garlic for about 15 minutes, or until garlic is soft, but not at all brown. Once garlic is done, carefully remove foil and set aside to cool. When cool enough to handle, slide cloves out of their skins and reserve.
  3. In a heavy bottomed 2- or 3-quart pot, heat butter and 1 teaspoon olive oil over medium heat. Trim, smash, and peel remaining head of garlic. Add cloves to pot, along with the sliced shallots, a pinch of sea salt, black pepper, and chili pepper flakes. Sauté 2 - 3 minutes, then turn heat to low and cover; cook, stirring occasionally, cook for about 30 minutes.
  4. Remove cover, up heat to medium, and sauté until shallot and garlic brown just a bit on the edges. Add white wine and scrape up any brown bits, then pour in 3 cups stock and add potatoes, reserved roasted garlic, and tied herbs (or bouquet garni), along with a generous pinch of sea salt.
  5. Bring mixture to a boil, and then turn heat down to a bubbling simmer. Cook until potatoes are tender, about 15 minutes.
  6. Remove bouquet garni and carefully puree soup in a blender. Return soup to pot, adding up to 1 more cup of broth, if needed. Add sea salt to taste, add a splash more of white wine if needed, lots and lots of black pepper, and serve with a sprig of thyme and minced parsley leaves.
  7. The flavor will develop further after a day in the fridge. The soup reheats beautifully, but does tend to thicken – keep a 1/2 cup or so of stock (water will work, too) on hand to thin soup if needed.

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