Originally posted by Kevin Kruger 10/14/2006.
GARLIC SOUP
Can be doubled, tripled, quadrupled
12 cloves garlic, peeled and minced or pressed through a press
1/4-1/3 large bunch parsley, leaves only, minced
1 Tbl minced fresh rosemary, do not use dried
2 tsp minced fresh thyme, or 1 tsp dried
1/2 stick unsalted butter
6 cups homemade chicken stock, or low-sodium store-bought stock
1 large russet potato, peeled and diced
3/4 cup heavy cream
salt and freshly ground pepper
freshly grated parmesan or asiago cheese
Melt butter over low heat in a heavy pot. Add garlic and reduce heat to very low. Cook, stirring frequently, at no more than a faint sizzle, 10 min. Add parsley and continue cooking until the garlic is soft and sweet, about 10 min or more. Do not let the garlic brown. Move the pot off the flame a bit if your stove's low flame runs on the hot side and stir frequently. Take your time. Garlic, cooked slowly and not allowed to brown, will sweeten nicely.
Add the stock, thyme, and rosemary and bring to a boil. Add the potato; return to a boil then reduce heat, cover, and simmer until the potato is very tender, about 15-20 minutes. Remove from heat and purée in a blender or with immersion stick till smooth. (At this point, can cool, cover, and refrigerate. Continue with recipe just before serving.)
Return soup to medium heat; stir in cream and bring to barely a simmer—do not boil. Adjust salt and add freshly ground pepper to taste. Serve with a dusting of grated cheese.
GARLIC SOUP
Can be doubled, tripled, quadrupled
12 cloves garlic, peeled and minced or pressed through a press
1/4-1/3 large bunch parsley, leaves only, minced
1 Tbl minced fresh rosemary, do not use dried
2 tsp minced fresh thyme, or 1 tsp dried
1/2 stick unsalted butter
6 cups homemade chicken stock, or low-sodium store-bought stock
1 large russet potato, peeled and diced
3/4 cup heavy cream
salt and freshly ground pepper
freshly grated parmesan or asiago cheese
Melt butter over low heat in a heavy pot. Add garlic and reduce heat to very low. Cook, stirring frequently, at no more than a faint sizzle, 10 min. Add parsley and continue cooking until the garlic is soft and sweet, about 10 min or more. Do not let the garlic brown. Move the pot off the flame a bit if your stove's low flame runs on the hot side and stir frequently. Take your time. Garlic, cooked slowly and not allowed to brown, will sweeten nicely.
Add the stock, thyme, and rosemary and bring to a boil. Add the potato; return to a boil then reduce heat, cover, and simmer until the potato is very tender, about 15-20 minutes. Remove from heat and purée in a blender or with immersion stick till smooth. (At this point, can cool, cover, and refrigerate. Continue with recipe just before serving.)
Return soup to medium heat; stir in cream and bring to barely a simmer—do not boil. Adjust salt and add freshly ground pepper to taste. Serve with a dusting of grated cheese.
