There are variations of garlic soup around the world. This recipe is a specialty in the south of France. It can be thickened with a roux, and green onion can be used in place of leeks. Garlic has natural anti-bacterial properties and throughout history was mainly used as a medicinal. Garlic reduces blood pressure, can lower bad cholesterol and is believed to boost the immune system. Garlic was first introduced in the United States in the 1700s. California is the country’s leading producer of garlic.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ cup olive oil, divided
- 2 medium leeks, trimmed (leaving most of the green), split, washed, and sliced
- 12–15 garlic cloves, peeled
- 7 cups chicken broth
- 2 lbs potatoes, peeled and cut into 1-inch cubes (about 4 cups)
- 1 tsp salt, or to taste
- 2 cups cubed (½-inch) firm-textured white bread
- 2 Tbsp unsalted butter
Directions
- Heat 2 tablespoons olive oil in heavy pot over medium heat.
- Add leeks and garlic, cooking about 2 minutes until vegetables begin to soften.
- Add broth or stock, potatoes, and salt and bring to a boil.
- Cover and reduce heat. Boil gently for 30 minutes.
- While soup simmers, heat remaining 2 tablespoons oil in large pan.
- When hot add bread cubes and cook, stirring constantly until evenly browned on all sides.
- Remove with slotted spoon and set aside.
- When soup is cooked, use a blender to puree soup in batches, to desired consistency.
- Stir butter into hot soup and serve with croutons.
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