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
Scale
- 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