I made K Kruger's garlic soup recipe last week as a test run for my SO's Halloween coffee and it was amazing. My SO made it for her Halloween coffee. She had multiple requests for the recipe. If you haven't tried the garlic soup it is a definite must. People who didn't really like garlic loved the soup. The key is to use low heat on the garlic in the beginning.
Here is the recipe:
Here is the recipe:
I have been making this soup for over 30 years. It is by far the most popular of the hundreds I make. It was always the most requested soup in any restaurant I did it in.
I like to serve it 20-40 minutes before dinners will be served, in coffee mugs with a spoon. (Though the potato and cream give it body it is a thin soup.) That way guests can mill around the house or property while eating it. It is also great on a chilly Sunday late afternoon, on the porch, with a glass of dry sherry alongside.
12 cloves garlic, peeled and pressed
3/4 stick unsalted butter
1/2 c minced fresh parsley leaves (leaves only!--do not use dried)
6 c homemade chicken stock (or use a quality store-bought)
1 scant T minced fresh rosemary (do not use dried)
1.5 t minced fresh thyme leaves (or 1 t dried)
1 large russet potato, peeled and diced
1 c heavy cream (I don't recommend light cream nor half-and-half for this)
a turn or two of the white peppermill
1/2 c freshly grated imported parm or asiago
In a medium soup pot over low heat melt the butter. Add the garlic and turn the heat to very low*. Allow the garlic to sweat, stirring occasionally, 15-20 minutes, then add the parsley. Continue to sweat another 5-10 minutes.
Add the rosemary, thyme and chicken stock, increase the heat to high, and bring to a boil. Add the diced potato. Cook at a strong simmer, partially covered, till the potato is very tender. Puree well using a hand blender or a conventional blender, returning the soup to the pot. Add a little freshly ground white pepper and the heavy cream. Heat till hot then serve, topping each portion with some of the grated cheese.
* The problem many make with this soup is cooking the garlic too fast and/or allowing it to brown. The garlic needs to cook very slowly so that it gives up its moisture (sweats), cooks through, but does not brown. This allows it to sweeten nicely.
If your low is not low enough either use a flame tamer or slide your pot so that it is half off the burner and place scrape the garlic-butter mix over to the cooler side of the pot. Stir periodically and, if necessary, move the pot on and off the burner so the heat doesn't go too low. The barest sizzle--if any--tops.
Kevin