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Author Notes: I love garlic soup but I've never made it before: I came up with this version, thickened with good quality sourdough bread and enhanced with white wine and just a few spices, and I was really pleased. The flavors intensify the longer you cook this soup... —WinnieAb
- 3 tablespoons butter
- 3 tablespoons olive oil
- cloves from 1 head of garlic (about 15), peeled, smashed with the side of a knife, and chopped
- 1 large onion, peeled and chopped
- 4 slices sourdough bread, cubed
- 1 cup white wine
- 6 cups vegetable or chicken stock, preferably homemade (I used vegetable)
- 1 teaspoon sweet or smoked paprika (I prefer the smoked)
- 1 pinch saffron
- 1 1/2 teaspoons coursely ground peppercorns (I use a mortal and pestle)
- 1 teaspoon sea salt or to taste
- minced fresh parsley for serving
- creme fraiche for serving- optional
- In a soup pot, melt the butter and the olive oil over medium heat. Add the garlic, onion, and bread cubes, and reduce the heat a bit so the garlic doesn't burn. Cook until the onions are translucent and the garlic and bread cubes are nicely browned (you can add a little water to the the pan during the saute process if it seems too dry).
- Add the wine and 1/2 cup of the stock and bring to a boil. Cook for a minute or two, skimming the surface, if necessary, and then turn off the heat.
- Allow to cool a bit and then process in a blender or food processor into a paste (you could also use a hand blender for this). Return to your soup pot and add the rest of the stock and the seasonings.
- Cook over low heat for 30-40 minutes. Taste and adjust the seasonings, if necessary. If you want the soup to be very smooth, you can blend it again before serving; garnish with fresh parsley and a dollop of crème fraiche, if desired.
- This recipe was entered in the contest for Your Best Onion or Garlic Soup