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Garlic Soup Velouté (French Country Recipe)
why make this recipe
Garlic Soup, or Velouté, is a classic dish from the French countryside. It’s simple yet rich in flavor. This recipe is perfect for chilly days when you crave something warm and comforting. Not only does it highlight the wonderful taste of garlic, but it’s also an excellent way to use up leftover bread. Plus, it’s easy to make and can be ready in under an hour!
how to make Garlic Soup
Ingredients:
- 1 head of garlic
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1-2 cups stale bread, cubed
- Salt and pepper to taste
- Fresh herbs (like thyme or parsley) for garnish
- Optional: Heavy cream for drizzle
Directions:
- Preheat your oven to 400°F (200°C). Roast the garlic head in its skin until soft, about 30-40 minutes.
- In a pot, heat olive oil over medium heat. Add onions and sauté until translucent.
- Squeeze roasted garlic cloves from their skins into the pot. Add chicken or vegetable broth and let it simmer for 10 minutes.
- Add the stale bread cubes, season with salt and pepper, and cook for another 5-10 minutes.
- Use an immersion blender to blend the soup until smooth. If desired, drizzle with heavy cream and garnish with fresh herbs before serving.
how to serve Garlic Soup
Serve the garlic soup hot, with a sprinkle of fresh herbs on top. You can also add a drizzle of heavy cream for added richness. This soup pairs well with a slice of crusty bread for a satisfying meal.
how to store Garlic Soup
To store leftover garlic soup, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. Just remember to reheat it on low heat and add a little bit of water or broth if it becomes too thick.
tips to make Garlic Soup
- Use fresh garlic: Fresh garlic will give your soup the best flavor.
- Don’t skip roasting: Roasting the garlic enhances its sweetness and depth.
- Adjust seasoning: Taste the soup before serving and adjust the salt and pepper as needed.
- Add a sprinkle of cheese: Grated cheese can add extra flavor and creaminess.
variation
You can add other ingredients like potatoes for a thicker texture or even a splash of white wine for an extra layer of flavor. For a spicy kick, consider adding red pepper flakes.
FAQs
1. Can I use fresh garlic instead of roasted?
Yes, but roasting the garlic will provide a sweeter and more mellow flavor.
2. Can I make this soup vegan?
Absolutely! Just use vegetable broth and skip the heavy cream or use a vegan alternative.
3. How can I make this soup thicker?
You can add more bread or even a potato. Blending patiently will also help create a smooth and thicker texture.
Garlic Soup
A warm and comforting Garlic Soup, perfect for chilly days, rich in flavor, and a great way to use up leftover bread.
Ingredients
Main ingredients
- 1 head head of garlic Use fresh garlic for the best flavor.
- 4 cups chicken or vegetable broth For a vegan option, use vegetable broth.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1-2 cups stale bread, cubed This is a great way to use leftover bread.
- to taste Salt and pepper Adjust to your preference.
- for garnish Fresh herbs (like thyme or parsley) Adds flavor and color.
- Optional Heavy cream for drizzle Adds richness if desired.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Roasted garlic head in its skin until soft, about 30-40 minutes.
- In a pot, heat olive oil over medium heat. Add onions and sauté until translucent.
- Squeeze roasted garlic cloves from their skins into the pot. Add chicken or vegetable broth and let it simmer for 10 minutes.
- Add the stale bread cubes, season with salt and pepper, and cook for another 5-10 minutes.
- Use an immersion blender to blend the soup until smooth. If desired, drizzle with heavy cream and garnish with fresh herbs before serving.
Notes
To store leftover garlic soup, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on low heat and add a little bit of water or broth if it becomes too thick.
