Garlic & Herb Soup with Croutons
This is a great soup that is perfect for the St. Patrick’s Holiday.
Once you roast the garlic, it isn’t overpowering, it turns a really great sweet flavor and the croutons are a great addition to the soup.
Make it and serve a green salad with it for a festive meal!
Soup:
4 medium heads garlic
8 cups water
½ bay leaf
3 tsp kosher salt
½ cup chopped fresh parsley
¼ cup chopped fresh basil
¼ EVOO
Fresh black pepper
Croutons:
2 Tbsp Evoo
1 ½cups crustless cubed
sourdough bread
2 cloves garlic
2 Tbsp freshly grated parmesan
or parmigiano-reggiano
2 Tbsp minced fresh parsley
Kosher salt
Put garlic heads on pointy ends & press them with the heel of hand so they split open. Discard loose outer skin & separate cloves, leaving them in their skins.
Set aside 3 medium cloves & put the rest in a soup pot with water, bay leaf, & 2 tsp salt.
Bring to a simmer over med.
Heat & cook uncovered about 20 minutes.
Remove bay leaf from broth.
Scoop garlic cloves from broth & cool slightly.
When cooled enough to handle, squeeze them out of their skins back into the pot.
While the soup simmers, peel and mince the 3 reserved cloves.
Mix in minced garlic, parsley, basil, evoo, & remaining 1 tsp salt and pepper; set aside.
Add bread crumbs & cook, tossing occasionally, about 5 minutes.
Transfer to a bowl.
Add remaining 1 tsp evoo and minced garlic to skillet & cook about 1 minute, stirring frequently. Take care the garlic doesn’t get too brown or it will be bitter.
Toss the toasted garlic, the cheese, and parsley with the warm bread.
Taste one & add salt if needed.
Puree the soup in batches in a blender or in pot with immersion blender.
Over low heat, stir in herb mixture & croutons & simmer 1 minute.
The croutons will soften slightly and thicken the soup a little.
Ladle the soup into serving bowls and serve immediately!
Source: food network kitchens cookbook
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