The other day I really wanted to try out the garlic soup in the Mastering the Art of French Cooking. I mean it’s Julia Child, how can you go wrong? A lot wrong apparently. I followed the recipe and ended up with a soup that tasted like boiled water with a bitter aftertaste of parsley. I tried fixing it by adding some stock, dry wine, more garlic. Just couldn’t get it to taste right.
But I still wanted garlic soup! On Sunday night it was our daughter’s turn to have a sleepover so we did up roasted garlic and bacon for homemade pizza. An excellent combo! But we had plenty of roasted garlic left over and some bacon so I thought I would give the soup a go.
Because some of the ingredients were already prepped it was very easy to throw this soup together.
I had about a half a cup of bacon leftover but I think I would want at least a cup next time.
In a pot heat up about 3 cups of poultry stock with a couple of potatoes. I used our turkey stock. Bring to a boil for about 10 minutes. In the meantime, chop up the roasted garlic. I used about 2 heads worth. Add that and the bacon to the stock. Boil until the potatoes are soft. Add a couple of teaspoons of fresh thyme and reduce to a simmer.
About 15 minutes or so before it is ready to serve add 1 1/2 cups of heavy cream and bring to a simmer but do not boil. Adjust the seasoning with salt and pepper and it is ready to serve.
I did up some cheesy toast with parmasean cheese and also grated a bit of the cheese over the soup. A nice stick to your ribs sort of soup.
Have a wonderful New Year!
Your soup looks ideal, especially with the cheesy toast and bacon. I too have the Julia Childs volumes, some challenging recipes in there, her cassoulet took me 3 days to make 🙂 Happy New Year!
I’ll have to look that recipe up. I usually go for the quick ones but some are worth the effort! Happy New Year!
Cream and potatoes are savers here in your recipe. I have always liked the recipe for Garlic Soup by MARTHA ROSE SHULMAN at the New York Times: http://www.nytimes.com/2010/03/19/health/nutrition/19recipehealth.html
Thanks for the link. My soup was a completely different recipe than Julia Child’s. Her’s was water, raw garlic, thyme, sage, and parsley. It tasted like boiled water with bitter aftertaste of parsley. No garlic taste! So I started from scratch.
I want to try this too!! I’ve always meant to try my hand at garlic soup but never got round to it – but now you’ve taken it to another level and roasted it. I bet it tasted wow!
Happy new year x
Happy New Year! I hope you try it. Great thing about this is you can add as much garlic as you’d like. 🙂
Looks really similar to the Garlic Chickpea soup I make. Perfect for the upcoming freeze!
This deep freeze can move along! Brrr.
Cheesy toast dipped in creamy soup sounds like a perfect meal to me!
I love cheesy toast!