Garlic Soup

From: Piaqua

On Apr 9, 2009

Absolutely fabulous subtle soup! Even though it's April here it's still acting as though it is winter out, and this soup was just perfect for a night like tonight. The bread at the bottom did get a bit too soggy for my taste, but I'd also tried toasted bread croutons on top and those worked out much better. A good quality parm on top really elevated it, and I would make sure not to skip that step.

From: Hybrid Cookin'

On Oct 29, 2008

From: Kookaburra

On May 12, 2005

My cupboard was pretty well bare when I made this. I halved the recipe, using about 950ml of chicken stock. I added a good sprinkle of black pepper, but it didn't need salt. I wasn't sure about 'minced' garlic, so I chopped four fat cloves very finely. For the 'liaison' I used one egg yolk and the full 1/2 cup of cream, but, next time for added richness and thickness, I'll add an extra yolk. I was out of white wine, so I substituted dry vermouth which was a happy accident. The recipe didn't specify whether to simmer it covered or uncovered, so I opted for covered. No French bread in Mother Hubbard's cupboard, so I made some Melba Toast out of a slice of white bread, cut into 4 triangles, dipped in some garlic flavoured oil and baked at 180C (350F) until golden brown. To serve, I placed both the toast and the cheese in the bottom of the bowl and poured over the soup. It made a dee-licious meal which left me feeling sort of 'glowy' all over! LOL If you're making this, I wouldn't omit the toast and cheese step, as this is what gives this recipe much of its texture and flavour. If you couldn't be bothered making toast, croutons would probably do. I'm making up another batch of this soup today - up to adding the egg and cream stage - and freezing it as a standby for a cold winter night. Thanks Dee for a great recipe!

From: Mitt Kraut

On Jan 8, 2006

This soup is great. I was thinking it might not have enough garlic for us but I was wrong. While I might prefer things with more garlic I was surprised by how wonderful the flavor is of this nice mild soup. We have had it a second time already since I made it the first time... just three days ago! One thing I did not do is puree the soup as described in Step 4. There wasn't really anything to puree, just tiny bits of garlic and clear liquid. I just finished it off with the cream and yolks and we were ready to enjoy. Thanks for this recipe!