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5 from 14 votes
A cure for the common cold - Garlic soup| mjskitchen.com
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Garlic Soup Recipe
Prep
20 mins
Cook
1 hr
Total Time
1 hr 20 mins
 
A garlic lover's dream soup - inspired by Bayona's Garlic Soup* @ La Belle Cuisine.  Like all soups, make it the day before and refrigerate overnight for the flavors to meld.


*See Kitchen Notes for more information.

Course: Soup, soups & stews
Keyword: garlic, soup
Yields: 4 servings
Recipe Author: MJ of MJ's Kitchen
Ingredients
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 large onion, chopped
  • 2 large heads of garlic, cloves peeled and chopped
  • 1 apple, peeled and chopped
  • 1 qt. homemade chicken broth or canned chicken broth
  • 1 herb bundle of 5 parsley stems, 4 sprigs fresh thyme (tie together with string)
  • ¼ tsp. salt or to taste
  • ½ cup half and half
  • 1/4 tsp. fresh-ground white pepper
  • Chopped fresh parsley for topping
Instructions
  1. In a large pot, heat the oil and butter over low to medium-low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until soft and beginning to turn brown, about 25 minutes.
  2. Add the apple and continue to cook, covered, for another 10 minutes, stirring occasionally.
  3. Add the stock and herb bundle. Bring to a boil. Reduce the heat and simmer about 15 minutes.
  4. Remove the herbs. Puree the soup with an immersion blender or regular blender.
  5. Add pepper and salt to taste. Add the half and half and bring back to a simmer, stirring. Remove from heat.
  6. Serve topped with chopped parsley.
Kitchen Notes

What I change from the original recipe:

  • Omitted the bread.  It called for 1/2 loaf French bread in the soup, probably for consistency.   The consistency of this soup was perfect without it.
  • Added the apple.
  • Cut way back on the salt.
  • Cut back on the amount of half and half.
  • Used white pepper instead of black pepper – that does make a difference to me.
  • Added the parsley which really complemented the others flavors in the soup.

 

To get the full burst of flavors, make the day before and refrigerate until ready to serve.

 

Great sides to serve with soup -  herb bread  and then grilled cheese sandwiches with the leftover herb bread for the leftover soup.