Description
This rustic French garlic soup is proof that simple ingredients can create incredible comfort. It is silky, savory, aromatic, and perfect with crusty bread.
Ingredients
Scale
- 3 whole garlic bulbs (about 90 g), cloves peeled
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 medium yellow onion (150 g), finely diced
- 2 medium Yukon Gold potatoes (about 400 g), peeled and cubed
- 6 cups (1.4 L) low-sodium chicken or vegetable broth
- 1 teaspoon (1 g) dried thyme
- 1 bay leaf
- 1/2 teaspoon (3 g) kosher salt, plus more to taste
- 1/4 teaspoon (1 g) freshly ground black pepper
- 2 tablespoons (8 g) fresh parsley, chopped
- 1 tablespoon (15 ml) lemon juice
- 1/4 cup (60 ml) heavy cream, optional
- Crusty French bread, for serving
Instructions
- Peel the garlic cloves, dice the onion, and cut the potatoes into small cubes.
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 to 7 minutes until soft and translucent.
- Add the garlic cloves and cook for about 2 minutes, stirring frequently.
- Add potatoes, broth, thyme, bay leaf, salt, and black pepper.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 25 to 30 minutes until the garlic and potatoes are very tender.
- Remove the bay leaf and blend the soup with an immersion blender until smooth or rustic in texture.
- Stir in lemon juice and optional heavy cream. Taste and adjust seasoning.
- Ladle into bowls and garnish with fresh parsley and a drizzle of olive oil.
- Serve hot with crusty French bread.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Cuisine: American