And I love cream. So that’s two things.
We could also add mushrooms in there for number three . . . and how could I forget rice?? So if you’ve looked at any of my recipes at all, you actually know four things. *Insert clever statement of your choice referencing Monty Python’s Spanish Inquisition skit*
This garlic soup recipe came to me from on high. It came via Tasty Kitchen, Pioneer Woman’s recipe sharing site. It came with angelic choruses singing in the starlit sky. It came with blazes of glory, strings of diamonds and pearls, and ribbons in its hair.
I’m a step behind things this morning. But that’s another story, which my next cup of coffee with Peppermint Mocha creamer should put a lovely ending to–a lovely ending such as: “and then the girl with the saggy eyes poured herself a cup of office coffee laced with Peppermint Mocha creamer and she lived happily! Ever! After! Her eyes went from saggy to bloodshot! Then she started typing at 1,000 WPM and cranking out her morning’s work! And the people rejoiced!”
It’s the power of caffeine on a grey morning, folks.
Anyway, enough falderal. We’ve got to get this thing started or I’ll just keep jibber-jabbering all morning long and we’ll never get to the part with the soup in it. Let’s boil it down to the bare facts: cream. Garlic. Wine. Garlic. Cheese. Garlic.
Ingredients
1 TBS olive oil
1 large onion, thinly sliced
16 cloves garlic, smashed
1 c dry white wine
4 c chicken stock
1 Bay leaf
2 cups French bread, torn into pieces
3/4 c heavy whipping cream
½ cups shredded Gruyère or Parmesan
First things first: slice your onion and smash your garlic.
You can see my container of pre-peeled garlic lurking there in the background. It’s one of the many delights provided by my local Asian grocery store.
Now heat the oil in a large pot and add the onion and garlic.
Make sure your wine bottle is open. This funky opener was made for girls like me, who have broken corks untold with traditional bottle openers. It’s called a rabbit, and it would be a great Christmas gift for the struggling wine-opener in your family.
It’s now looking something like this, and smelling like your wildest dreams come true.
I used this time to tear up my bread, grate my Parmesan, and measure out my cream.
Yes, it’s my Parmesan and my cream. Not the cream. Mine, mine, mine!! All mine!!! Though I will kindly share the cellulitis with you.
Take the bay leaf out and try not to wonder why it’s glimmering like gold. Is it a leaf from Loth-Lorien?
Now put your immersion blender in and puree this baby.
Puree the soup until it’s nice and smooth, then stir in the cream . . .
. . . and add generous amounts of black pepper, and salt to taste. Taste it a few times. And then a few more. I know I certainly did.
Garnish each bowl with a hefty sprinkling of cheese. I added green onions for color.
Enjoy!
Click here for printer-friendly version: Garlic Gruyère Soup
View Comments (25)
Mmmm that looks delicious - I'll defo have to give that a try! :)
Please do not share your cellulite. My thighs are overburdened already.
Looks perfect, especially with the cold weather coming on. Great photos as well, keep them coming!
OK OK OK, you can come and visit. You will enjoy it; have a rabbit, a bay tree and a well stocked wine shelf. And our local gruyere will make you quite drunk with joy.
What/who is Loth-Lorien?
Ooooh, a well stocked wine shelf? A bay tree? Yes please! =)
Loth Lorien is that quasi-magical forest where the elves live in "The Lord of the Rings"--Galadriel is the elf queen. I thought the leaf looked kind of magical and sparkly, so there's the connection.
Wow the soup looks so creamy and delicious. It sounds so perfect for this season.
Thanks for sharing :)
This looks delicous. Everything is better with cheese!!!!
This looks and sounds really good. Gruyere is so good.
As yummy as this looks, I don't think I could try it, I am now afraid of having a blender explosion.
But I do have to say that you have the coolest soup bowls, very pretty.
My mouth is watering! I read the entire recipe. It's not difficult! Parmesan is quite expensive enough. I will return soon to this page, I hope. So many of my plans are delayed, but my intention is right on. Blessings to you, Jenna...
Have you considered putting some parmesan rind into the soup as it cooks. Gives soup a wonderful flavor and after the rind has cooked it becomes soft and chewy and heavenly.
I will have to do that next time! I've been wanting to try that method for a while now, and I can't believe I didn't seize that obvious opportunity . . . thanks for the idea!