Thursday’s Dish: Garlic Soup

How’s everyone holding up under this cold snap? We’ve turned down the thermostat to conserve energy (hello, rolling blackouts) and stoked up the fire. There’s soup on the stove and a lot of cuddling going on. Now we just need it to snow so we can ditch school and work!

I came across this healthy, nourishing AND delicious soup in the great (but boringly titled) “Light Basics Cookbook” by Martha Rose Shulman. It’s super quick and easy, plus you may have everything you need for it right in your kitchen – yay, no trip to the store in the freezing cold!

It’s a good base to play around with, too. Have chicken? Add some. Have greens? Throw them in (kale would be nice). How about some green beans or orzo? Sure! Hope this warms you up!

Garlic Soup
6 cups water
4-6 large garlic cloves, to taste, peeled and minced or presses, plus 1 garlic clove, cut in half
1 1/2-2 teaspoons salt, to taste
1 bay leaf
1/4-1/2 teaspoon dried thyme, to taste, a few sprigs of fresh, or 2-3 sage leaves
4 thick slices country-style bread or French bread
2 large eggs, beatenAdvertisement2 teaspoons olive oil (optional)
Freshly ground black pepper, to taste
2 Tablespoons chopped fresh flat-leaf parsley leaves
2-3 Tablespoons freshly grated Parmesan cheese, to taste

1. Bring the water to a boil in a 3- or 4-quart saucepan or soup pot. Add the minced or pressed garlic, 1 1/2 teaspoons salt, bay leaf and thyme or sage. Cover and simmer for 15 minutes. Taste: Does it taste good? Is there enough salt? Garlic? Make any adjustments.

2. Make garlic croutons: Toast the bread. As soon as it’s done, rub both sides with the cut clove of garlic and set aside.

3. Beat together the eggs and optional olive oil. Spoon a ladleful of the hot soup into the eggs and stir together so the eggs don’t curdle when you add them to the soup. Then turn off the heat under the soup and stir in the egg mixture. The eggs should cloud the soup, but they shouldn’t scramble if the soup isn’t boiling. Stir in the pepper and parsley.

4. Place a garlic crouton in each bowl. Ladle in the soup, sprinkle Parmesan over the top, and serve. Makes 4 servings.

Written by: Shannon Oelrich

3 Comments on Thursday’s Dish: Garlic Soup

  1. Oh man, that sounds good! We typically don’t have white bread in the house…wonder if Orrowheat whole wheat will work for the croutons?

    Will forward to hubby since he’s on cooking duty while I’m swamped in February!

  2. I don’t think the wheat bread will have the same light texture as a French bread (once it’s soaked) will, but it’s certainly worth a shot. Or, you could buy a baguette, use what you need to for the soup, then wrap it really well and freeze it for the next time you make it. Also, HEB sells a great line of frozen breads (their brand). You can buy a bag with a few ciabatta rolls in it and only thaw them as needed. Hope you enjoy it!

  3. Sounds like a good recipe to ward off any vampires lurking around with all of that garlic! Will be sure to make it this week with another cold snap approaching.

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