Garlic Soup
Servings: 4
Calories: 489kcal
Ingredients
- 1 large head of garlic peeled and minced
- 2 large potatoes peeled and diced
- 1 large onion finely diced
- 6 cups beef or chicken broth
- 2 tablespoons lard or your oil/fat of choice
- 4 small round bread boules tops cut off, hallowed out
- 1 cup grated cheese my favorites are Gruyère, Cheddar, or Parmesan.
- freshly chopped parsley for garnish
- 1 teaspoon salt
- ½ teaspoon black pepper plus more for serving
- ¼ cup butter melted, for making the croutons
- 1 tablespoon olive oil for making the croutons
Instructions
- Prepare the bread bowls: Preheat the oven to 350°F (175°C). Cut off the tops of the sourdough bread loaves and hollow out the insides to create bowls, reserving the bread pieces.
- Make croutons: Cut the reserved bread pieces into small cubes. Toss them with a bit of melted butter and/or olive oil, and spread them on a baking sheet. Bake at 350°F (175°C) for 10-15 minutes until they are golden and crispy. Set aside.
- Prepare the soup: In a large pot, heat the lard or fat of choice over medium heat. Add the finely chopped onions and cook until they are golden brown, stirring occasionally.
- Add garlic and any spices/herbs: Add the minced garlic to the pot and cook for another 2 minutes until fragrant. Add the salt and pepper. Stir in any herbs or spices you might be using to flavor the soup, like thyme, marjoram and paprika. The spices and herbs are optional.
- Add potatoes and broth: Add the diced potatoes to the pot, then pour in the beef or chicken broth. Bring to a boil, then reduce heat and let the soup simmer for about 20-25 minutes until the potatoes are tender. Taste for salt and adjust as needed.
- Blend the soup (optional): For a smoother texture, you can use an immersion blender to blend the soup to your desired consistency. Alternatively, leave it chunky for a more rustic feel.
- Add croutons: Just before serving, add the prepared croutons made from the scooped-out bread into the soup and stir gently. You can also serve them on the side or top.
- Serve: Ladle the hot garlic soup into the prepared sourdough bread bowls. Garnish with freshly chopped parsley. If desired, add grated cheese on top and plenty of freshly cracked black pepper.
Notes
Save any extra croutons for salads and snacking.
Nutrition
Calories: 489kcal | Carbohydrates: 39g | Protein: 13g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 2183mg | Potassium: 927mg | Fiber: 5g | Sugar: 5g | Vitamin A: 651IU | Vitamin C: 39mg | Calcium: 251mg | Iron: 2mg
