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!