Description
Introducing the Garlic-Infused French Comfort Soup, a luxurious interpretation of traditional French culinary artistry designed to comfort and warm during the cooler seasons. This recipe transforms simple ingredients into a creamy, flavorful soup that soothes the soul. Crafted with a robust base of garlic, onions, and herb-infused broth, enriched with a velvety mixture of egg yolks and heavy cream, this dish is a celebration of texture and taste.
Ingredients
- 2 tablespoons olive oil
- 1 bay leaf
- 1/2 cup heavy cream
- 1 medium onion, finely chopped
- 1 head of garlic (10-12 cloves), peeled and minced
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 4 cups chicken or vegetable broth
- Salt and black pepper, to taste
- 2 egg yolks
- Optional: 1/4 cup grated Parmesan cheese
- 4 slices French baguette, toasted
- Fresh parsley, chopped, for garnish
Step-by-step Directions
1. Sauté the Onion and Garlic
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened. Add the minced garlic and continue to cook for another 2-3 minutes, stirring frequently, until they are fragrant and golden but not browned.
2. Simmer the Soup
Add the thyme, broth, and bay leaf to the pot. Adjust the seasoning with salt and pepper as needed. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for 15-20 minutes to let the flavors intertwine.
3. Prepare the Cream Mixture
In a small bowl, whisk together the egg yolks and heavy cream. Gradually whisk in a ladle of the hot soup to temper the eggs, preventing them from curdling when added to the pot.
4. Thicken the Soup
Remove the soup from heat. Gradually pour the tempered egg and cream mixture into the soup, stirring constantly. Continue stirring until the soup achieves a slightly thickened and creamy consistency.
5. Serve
Ladle the soup into bowls and place a slice of toasted baguette in each. Optionally, sprinkle grated Parmesan cheese over the top and garnish with fresh parsley to enhance the flavors and presentation.
Servings & Preparation Time
The Garlic-Infused French Comfort Soup serves 4 people. Preparation time is approximately 10 minutes, cooking time is about 40 minutes, resulting in a total time of 50 minutes.
Tips for Storage & Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a sealed container for up to 1 month. Thaw in the refrigerator before reheating.
- Reheating: Reheat on the stove over medium heat until hot, stirring occasionally. Avoid boiling to ensure the cream does not curdle.
Conclusion
The Garlic-Infused French Comfort Soup is more than just a meal; it’s a creamy indulgence that promises warmth and satisfaction with every spoonful. Its rich flavors and smooth texture make it an excellent choice for both casual family dinners and more formal gatherings. Whether enjoyed on a quiet, breezy evening or served as part of a festive meal, this soup brings a touch of French elegance to any table.
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Garlic-Infused French Comfort Soup
- Total Time: 50 minutes
- Yield: 4 people 1x
Description
Introducing the Garlic-Infused French Comfort Soup, a luxurious interpretation of traditional French culinary artistry designed to comfort and warm during the cooler seasons. This recipe transforms simple ingredients into a creamy, flavorful soup that soothes the soul. Crafted with a robust base of garlic, onions, and herb-infused broth, enriched with a velvety mixture of egg yolks and heavy cream, this dish is a celebration of texture and taste.
Ingredients
- 2 tablespoons olive oil
- 1 bay leaf
- 1/2 cup heavy cream
- 1 medium onion, finely chopped
- 1 head of garlic (10–12 cloves), peeled and minced
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 4 cups chicken or vegetable broth
- Salt and black pepper, to taste
- 2 egg yolks
- Optional: 1/4 cup grated Parmesan cheese
- 4 slices French baguette, toasted
- Fresh parsley, chopped, for garnish
Instructions
- Sauté the Onion and Garlic In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened. Add the minced garlic and continue to cook for another 2-3 minutes, stirring frequently, until they are fragrant and golden but not browned.
- Simmer the Soup Add the thyme, broth, and bay leaf to the pot. Adjust the seasoning with salt and pepper as needed. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for 15-20 minutes to let the flavors intertwine.
- Prepare the Cream Mixture In a small bowl, whisk together the egg yolks and heavy cream. Gradually whisk in a ladle of the hot soup to temper the eggs, preventing them from curdling when added to the pot.
- Thicken the Soup Remove the soup from heat. Gradually pour the tempered egg and cream mixture into the soup, stirring constantly. Continue stirring until the soup achieves a slightly thickened and creamy consistency.
- Serve Ladle the soup into bowls and place a slice of toasted baguette in each. Optionally, sprinkle grated Parmesan cheese over the top and garnish with fresh parsley to enhance the flavors and presentation.
- Prep Time: 10 minutes
- Cook Time: 40 minutes