Garlic Soup with Toasted Croutons Basil and Red ChileFrom mystic_river1 8 years ago
- Ingredients for the soup: shopping list
- 3 to 4 plump heads of garlic shopping list
- 1 cup extra virgin olive oil shopping list
- 6 cups rich chicken stock, shopping list
- salt and pepper to taste shopping list
- 1 dried chile de arbol or imported Thai red chile (optional) shopping list
- 4 eggs (optional) shopping list
- Ingredients for the croutons: shopping list
- 8 slices peasant bread or one small whioe wheat baguette shopping list
- Reserved olive oil shopping list
- 1 cut clove garlic shopping list
- Ingredients for the garnish: shopping list
- 4 sprigs purple basil flowers shopping list
- 4 small sprigs Thai basil leaves, or any other basil shopping list
- 4 garlic chives, minced shopping list
- Freshly grated parmesan cheese shopping list
How to make it
- Separate and peel the garlic cloves. There should be at least 1 cup of peeled cloves, but 1-1/2 cups is even better.
- In a large, heavy saucepan, gently stew the garlic cloves in 1 cup of olive over a very low flame for about 20 minutes, or until they are very soft.
- Do not let the cloves brown or they will become bitter.
- Pour off all but 2 tablespoons of the olive oil and reserve.
- Add the chicken stock and the chile, cover and simmer for 40 minutes.
- Remove the chile.
- Taste, and add salt and pepper as desired.
- Remove from the heat and let the soup cool to room temperature. If serving the next day, refrigerate over night. ALWAYS refrigerate over night to let flavors infuse.
- Make the croutons by cutting 8 slices from a whole wheat baguette, or by cutting 2-inch x3-inch pieces from 8 slices of peasant bread. Toast them on a baking sheet in a 400 degree oven for 8 minutes, then remove and turn them over.
- Brush the tops with the reserved olive oil and return to the oven for another 8 minutes.
- They should be lightly browned and very crunchy.
- Rub the tops with a cut clove of garlic.
- To serve:
- Reheat the soup. Put two toasted croutons in the bottom of each bowl.
- When the soup is very hot, poach the eggs in the soup if you are using them:
- Crack each egg individually on a flat plate and carefully slip them into the broth.
- When they are ready, spoon one poached egg into each bowl.
- Ladle the soup over the croutons and poached eggs.
- Sprinkle basil flowers and leaves, garlic chives and grated parmesan over all and serve at once.
The Cookmystic_river1 Bradenton, Florida
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