Saturday is about the only day I can add recipes, so I keep missing the deadline on these. But I am not going to let that stop me from sharing my Garlic Bread Soup recipe, 'cuz I know you'll like it! Garlic soup has a long and splendid tradition in Italy. There are countless versions from all areas of the country. There are Croatian, Spanish and Greek versions that I know of too. So there is plenty of room to squeeze my interpretation into the mix. —Sippity Sup (Greg Henry)
onions, roughly chopped
garlic cloves, peeled and roughly chopped
salt and white pepper, to taste
(4 inch) piece of parmgiano-reggiano rind only
mixed herbs (parsley, thyme, etc)
slices stale garlic bread cut into 1-inch cubes
chicken stock, plus more if necessary
steamed clams per person (optional)
stems of thyme, leaves removed stems discarded
additional parmgiano-reggiano for topping
very good extra-virgin olive oil for drizzling
In This Recipe
In a medium-sized saucepan set over medium heat sauté onions and garlic in a mixture of butter and olive oil. Add a pinch or two of salt and a bit of white pepper. Do not let the mixture fry. Small gentle bubbles should form around the edge of the pan and are a good sign that the heat is just right. They will become a deep golden caramel color in about 30 minutes. Stir frequently, and watch them as they cook.
Add the chicken stock, cheese rind, chopped herbs and the garlic bread cubes. Simmer another 15 to 20 minutes, stirring often. Taste for seasoning. It may need a bit more salt. If it does add a pinch and let it cook another 2 or 3 minutes. Remove what is left of the cheese rind and discard it.
Puree the soup with an immersion blender. Adjusting consistency with more stock if necessary.
You may make the soup a day ahead as it is often better on the second day. Serve this with steamed clams (optional) on the side and a hefty sprinkling of grated Parmigiano-Reggiano, a drizzle of good olive oil and some chopped thyme leaves.