Don't skip out on the croutons though--they really add a lot to the slightly sweet garlicky broth. I had leftover Swiss cheese-black pepper bread which gave this extra flavor.
Garlic Soup
Adapted from Jacques Pépin via The New York Times
(Serves 6)
4 Tbsp olive oil
2 medium-size leeks, trimmed of damaged or fibrous leaves, sliced & washed
12 to 15 cloves garlic, peeled, stems and any damaged parts removed & discarded
7 cups chicken stock (I used veggie 'non-chicken' stock)
2 lbs potatoes, peeled & cut into 1-inch cubes (about 4 cups)
1 tsp salt or to taste
4 slices firm-textured white bread, cut into 1/2-inch cubes for croutons
2 Tbsp unsalted butter (I used vegan butter)
(I added freshly ground black pepper and chopped parsley to garnish)
Heat 2 tablespoons of the oil in a heavy pot and, when hot, add the leeks and garlic. Cook over medium heat for about 3 minutes until the vegetables begin to soften, then add the stock, potatoes and salt, and bring to a boil. Cover, reduce the heat and boil gently for 30 minutes.
While the soup is cooking, make the croutons: Heat the remaining 2 tablespoons of oil in a large skillet. When hot, saute the bread cubes, stirring almost continuously, until they are browned evenly on all sides.
When the soup mixture is cooked, push the mixture through a food mill or puree in a food processor. To puree in a food processor, strain the soup first through a fine sieve, Place the solids in the bowl of a food processor and process until smooth, then combine with the reserved liquid. (If too much of the liquid is processed with the solids, the mixture becomes foamy, yielding a soup with a frothy texture like baby food.) (Note: I strained out most all the garlic and half of the potatoes and put them in my high-speed blender with a little of the broth, then stirred the purée back into the broth so the soup was not frothy and remained smooth and velvety with chunks of potato to for texture.)
Stir the butter into the hot soup and serve with the croutons.
Adapted from Jacques Pépin via The New York Times
(Serves 6)
4 Tbsp olive oil
2 medium-size leeks, trimmed of damaged or fibrous leaves, sliced & washed
12 to 15 cloves garlic, peeled, stems and any damaged parts removed & discarded
7 cups chicken stock (I used veggie 'non-chicken' stock)
2 lbs potatoes, peeled & cut into 1-inch cubes (about 4 cups)
1 tsp salt or to taste
4 slices firm-textured white bread, cut into 1/2-inch cubes for croutons
2 Tbsp unsalted butter (I used vegan butter)
(I added freshly ground black pepper and chopped parsley to garnish)
Heat 2 tablespoons of the oil in a heavy pot and, when hot, add the leeks and garlic. Cook over medium heat for about 3 minutes until the vegetables begin to soften, then add the stock, potatoes and salt, and bring to a boil. Cover, reduce the heat and boil gently for 30 minutes.
While the soup is cooking, make the croutons: Heat the remaining 2 tablespoons of oil in a large skillet. When hot, saute the bread cubes, stirring almost continuously, until they are browned evenly on all sides.
When the soup mixture is cooked, push the mixture through a food mill or puree in a food processor. To puree in a food processor, strain the soup first through a fine sieve, Place the solids in the bowl of a food processor and process until smooth, then combine with the reserved liquid. (If too much of the liquid is processed with the solids, the mixture becomes foamy, yielding a soup with a frothy texture like baby food.) (Note: I strained out most all the garlic and half of the potatoes and put them in my high-speed blender with a little of the broth, then stirred the purée back into the broth so the soup was not frothy and remained smooth and velvety with chunks of potato to for texture.)
Stir the butter into the hot soup and serve with the croutons.
Notes/Results: I really love this simple soup--the garlic is not overpowering at all, it mellows as it cooks and the soup has so much flavor. I will happily make it again.
Linking up with I Heart Cooking Clubs where this week we are Putting It On Repeat!
Let's see who is here in the Souper Sundays kitchen this week:
Judee of Gluten Free A - Z Blog is here with Miso Soup with Greens, saying, "Greens are a vital part of any diet and provide alkalinity and calcium with very few calories, zero fat, and good fiber. In addition, greens can help the liver detox. If you do not have bok choy, you can use another green such as baby kale. Miso paste is a fermented food which provides essential bacteria to our gut which in turn helps our digestion. Miso paste also contains B vitamins, folic acid, vitamin E, and vitamin K."
Here at Kahakai Kitchen I tried the TikTok one-pan Egg Sandwich hack for a poetry book review. I used the same Swiss cheese and black pepper bread as in my soup croutons and added Muenster cheese. It was easy and delicious.
Thank you to Judy for joining me this week!
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and
On your entry post (on your blog):
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
Have a happy, healthy week!
I don't think i have had garlic soup every, and am now tempted. The miso green soup looks tasty. ps I hesitated to join in this weekend, as i only had Glmaorgan sausage rolls encased in puff pastry to share, but i was not sure if this rogue entry would have been accepted - so erred on the side of caution.
ReplyDeleteHi Shaheen,
DeleteI would take a sausage roll as a sandwich as I’ve taken tacos, calzones and wraps. Never be afraid to go for it! ;-)
Garlic and potato soup sounds good. I wonder about that warning that if you puree it with the liquid it will be like baby food. I haven't noticed such a result.
ReplyDeletebest... mae at maefood.blogspot.com