Description
This Country French Garlic Soup is a rich and creamy blend of garlic, potatoes, and aromatic herbs simmered in chicken broth, then pureed to a smooth consistency. Finished with whole milk, heavy cream, and topped with crispy toasted French baguette slices and melted Gruyère cheese, this comforting soup evokes the rustic flavors of the French countryside perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 large potatoes, peeled and diced
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Dairy
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon butter
Toppings
- 2 slices French baguette, toasted
- 1/4 cup grated Gruyère cheese
Instructions
- Heat Olive Oil: In a large pot, heat the olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté Onion: Add the chopped onion and cook for about 5 minutes until softened and translucent, stirring occasionally to promote even cooking.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning and release its fragrant flavor.
- Add Vegetables and Herbs: Add the diced potatoes, chopped thyme, bay leaf, salt, and black pepper to the pot, mixing them well with the onion and garlic.
- Add Broth: Pour in the chicken broth, ensuring the ingredients are fully submerged in the liquid to facilitate cooking.
- Bring to Boil: Increase the heat and bring the soup mixture to a rolling boil.
- Simmer: Reduce heat to low and simmer for 20 minutes or until the potatoes are tender enough to mash with a spoon.
- Remove Bay Leaf: Take the pot off the heat and carefully discard the bay leaf to avoid any bitter taste.
- Blend Soup: Use an immersion blender to puree the soup until smooth, or alternatively transfer the soup in batches to a regular blender and blend to a creamy consistency, then return it to the pot.
- Add Dairy: Stir in the whole milk and heavy cream thoroughly, enriching the soup’s texture and flavor.
- Warm Soup: Place the pot back on medium heat and gently warm the soup without boiling, to integrate the dairy smoothly.
- Melt Butter: In a small skillet, melt the butter over medium heat to prepare for toasting the bread.
- Toast Baguette: Add the toasted French baguette slices to the skillet and cook for 2 minutes on each side until they achieve a crispy, golden brown crust.
- Serve: Ladle the creamy soup into bowls and top each serving with a toasted baguette slice.
- Add Cheese Topping: Sprinkle grated Gruyère cheese over each bowl, allowing it to melt slightly from the heat of the soup.
- Enjoy: Serve the soup hot to fully appreciate its rich, creamy garlic flavor and comforting texture.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- The soup can be made ahead and reheated gently on the stove before serving.
- Adjust salt and pepper to taste depending on broth saltiness.
- Gruyère cheese can be substituted with Swiss cheese if necessary.
- Use an immersion blender for ease and safety when pureeing the hot soup.