Cream of Garlic Soup
This soup is an homage to New Orleans Chef Susan Spicer and, to her restaurant, Bayona. Every time I go to New Orleans, I will always take the opportunity to go to her wonderful restaurant and have, amongst other things, the amazing Garlic Soup. Sometimes, I even have it twice -- as an appetizer and as a dessert. That’s how good it is. I have, however, made some alterations to her soup. Not because Chef Spicer's isn’t fantastic, but because I wanted to add a small drop of white wine and some Dijon mustard.
Cream of Garlic Soup Recipe
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(Serves About 4)
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Ingredients​
For the Soup:
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30 Garlic Cloves (Peeled)
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3 oz Olive Oil (Not Extra Virgin)
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1/3 Stick Unsalted Butter
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1 White Onion (Finely Diced)
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2 oz All Purpose Flour
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2 oz Water
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6 oz White Wine (I Used Sauvignon Blanc)
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1 Bouquet Garni (Parsley, Rosemary, Bay Leaves)
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1 Tsp Dried Thyme
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3 Cups Vegetable Stock
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6 oz White Organic Bread (Torn into Pieces with the Crust)
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1 Tsp Dijon Mustard
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1 Cup Half and Half
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Kosher Salt (To Taste)
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Ground Black Pepper (To Taste)
For the Garnish:
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4 Slices Organic Bread (Cubed)
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1 oz Parsley (Chopped)
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Instructions​​
For the Garlic:
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Place garlic cloves on a foil baking tray, and cover with approximately 1 oz Olive Oil.
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Roast the garlic for 15 minutes in an oven pre-heated to 300°F. Check often to make sure that the garlic does not burn.
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After it has been roasted, place the garlic in a bowl and set aside.
For the Soup:
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Bring a 5-quart heavy bottom saucepan to medium heat.
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Add the olive oil and bring to heat.
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Add the butter, and allow the butter to foam in the heat.
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Add the onions, and combine with the oil and butter mixture.
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Add salt and pepper and mix.
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Cover the pan and cook for 10-12 minutes.
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In a separate bowl, mix the flour and water until all the clumps have dissolved.
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Remove the lid from the saucepan, and mix in the flour and water with the onions. Allow to cook for 2 minutes.
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Add the roasted garlic, stir, and cook for 2-3 minutes.
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Add the white wine, the bouquet garni, thyme, vegetable stock, and bread. Stir all ingredients then, cover the pan. Allow the heat to remain at medium but check to see that the contents are not burning. Cook for 10 minutes.
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Turn off the heat, remove the cover, and allow the soup to cool.
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Once cool, blend the soup until it is a smooth puree.
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Return the soup to the pan, turn the heat to medium, and cook for 10 minutes.
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Add mustard, and Half and Half. Combine all ingredients and cook for 5 minutes.
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Add salt and pepper, as needed, and stir.
For the Garnish:
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In a small bowl, make croutons by mixing the cubes of bread with the last of the olive oil.
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Toast the bread to your liking. I like mine crisp and golden brown.
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Place the soup in a bowl and top with croutons and parsley.