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
cloves from 1 head of garlic (about 15), peeled, smashed with the side of a knife, and chopped
1 large onion, peeled and chopped
slices sourdough bread, cubed
vegetable or chicken stock, preferably homemade (I used vegetable)
sweet or smoked paprika (I prefer the smoked)
1 1/2 teaspoons
coursely ground peppercorns (I use a mortal and pestle)
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.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.