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!

Soup:

4 medium heads garlic

8 cups water

½ bay leaf

3 tsp kosher salt

½ cup chopped fresh parsley

¼ cup chopped fresh basil

¼ EVOO

Fresh black pepper

Croutons:

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