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Mar 9, 2014

Garlic Herb Soup

Garlic & Herb Soup with Croutons
This is a great soup that is perfect for the St. Patrick's Holiday.
Once you roast the garlic, it isn't overpowering, it turns a really great sweet flavor and the croutons are a great addition to the soup.
Make it and serve a green salad with it for a festive meal!

4 medium heads garlic
8 cups water
½ bay leaf
3 tsp kosher salt
½ cup chopped fresh parsley
¼ cup chopped fresh basil
Fresh black pepper

2 Tbsp Evoo
1 ½ cups crustless cubed
sourdough bread
2 cloves garlic
2 Tbsp freshly grated parmesan
or parmigiano-reggiano
2 Tbsp minced fresh parsley
Kosher salt

Put garlic heads on pointy ends & press them with the heel of hand so they split open. Discard loose outer skin & separate cloves, leaving them in their skins.

Set aside 3 medium cloves & put the rest in a soup pot with water, bay leaf, & 2 tsp salt.

Bring to a simmer over med. 
Heat & cook uncovered about 20 minutes. 
Remove bay leaf from broth. 
Scoop garlic cloves from broth & cool slightly. 

When cooled enough to handle, squeeze them out of their skins back into the pot.
 While the soup simmers, peel and mince the 3 reserved cloves. 
Mix in minced garlic, parsley, basil, evoo, & remaining 1 tsp salt and pepper; set aside.

For the croutons: heat 1 tsp evoo in skillet over med. heat. 
Add bread crumbs & cook, tossing occasionally, about 5 minutes. 
Transfer to a bowl.

 Add remaining 1 tsp evoo and minced garlic to skillet & cook about 1 minute, stirring frequently. Take care the garlic doesn’t get too brown or it will be bitter. 

Toss the toasted garlic, the cheese, and parsley with  the warm bread. 
Taste one & add salt if needed.

Puree the soup in batches in a blender or in pot with immersion blender. 
Over low heat, stir in herb mixture & croutons & simmer 1 minute.
 The croutons will soften slightly and thicken the soup a little. 
Ladle the soup into serving bowls and serve immediately!

Source: food network kitchens cookbook

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