Garlic Soup
With great ingredients, this Garlic Soup is not only healthy but delicious as well. It’s a tasty way to boost your immune system.
Ingredients
- 3 large heads garlic (about 30 to 35 cloves), roasted see Recipe
- 2 tbsp. clarified butter
- 2 tbsp. olive oil tips & tricks
- 2 1/2 cups yellow onions, chopped
- 10 large garlic cloves, peeled and roughly chopped
- 1 tsp. ground Himalayan pink salt, or to taste and divided
- 2 cups Yukon Gold potatoes, scrubbed and cubed
- 1 tsp. freshly ground black pepper, or to taste and divided (I always use mixed peppercorns)
- 4 cups low-sodium chicken broth (substitute vegetable broth)
- 1 tbsp. Herbes de Provence see Recipe
- 1 tsp. hot paprika
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 cup heavy cream (substitute half-and-half)
- 1 tbsp. cooking sherry
- 2 cups Herb Garlic Parmesan Croutons, or as needed see Recipe
- 1/4 cup finely chopped parsley, for garnish tips & tricks
Directions
- Roast garlic using your preferred method.
- In a large pot over medium-low heat, add clarified butter and oil. When hot, add onions and garlic cloves; season with salt. Cook for 15 minutes, stirring frequently.
- Add potatoes and season with freshly ground black pepper.
- Stir in broth and bring the mixture to a boil. Reduce to medium and simmer for 15 minutes or until potatoes are tender.
- Add roasted garlic, Herbes de Provence, hot paprika, salt, pepper, and lemon juice. Stir well and simmer gently for 5 minutes.
- Pour in heavy cream, stir, and when the mixture simmers again, set the timer for 5 minutes.
- Blend the ingredients until the mixture is smooth using an immersion blender. Add cooking sherry; taste and adjust seasoning if needed.
- Spoon soup into warm bowls, add croutons and sprinkle on chopped parsley. Serve immediately.