Best 2 ProvenÇal Garlic Soup Recipes
Provençal garlic soup is a delicious and flavorful dish that is perfect for a cold winter day. It is made with a variety of fresh vegetables, such as leeks, potatoes, carrots, and celery, as well as garlic, thyme, and bay leaves. The soup is simmered in a flavorful broth until the vegetables are tender and the garlic has mellowed. It is then typically served with croutons or a baguette for dipping. Provençal garlic soup can be made ahead of time and reheated, making it an ideal dish for busy weeknights.
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PROVENçAL GARLIC SOUP WITH POACHED EGG
Provided by David Tanis
Categories soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
- Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
- Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
- For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
PROVENÇAL GARLIC SOUP
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the garlic begins to turn golden. Tie the sage leaves, bay leaves and thyme together with kitchen twine or enclose in a piece of cheesecloth, tying the packet closed with a piece of kitchen twine. Place the herbs in the saucepan, give everything a quick stir and then add the water and broth. Bring to a boil, reduce heat and partially cover (set the saucepan lid slightly askew). Simmer for 30 minutes. Remove the herbs from the saucepan and discard. In a medium bowl whisk the egg yolks and Parmesan cheese together. While whisking, add several small ladles of hot broth. Then slowly add this mixture to the saucepan, whisking constantly. If you'd like a smooth-textured soup, use an immersion blender to process the soup in the saucepan. Taste and season with salt and pepper. Ladle into individual bowls and top with a small drizzle of olive oil and a sage leaf, if desired.
Tips:
- Use fresh, flavorful garlic. This is the star ingredient of the soup, so make sure it's of the highest quality.
- Don't overcrowd the pot when sautéing the garlic. If you add too much garlic at once, it will steam instead of brown.
- Be patient when simmering the soup. This will allow the flavors to develop and deepen.
- Season the soup to taste with salt and pepper. You may also want to add a pinch of cayenne pepper for a little heat.
- Serve the soup hot, garnished with croutons, grated Parmesan cheese, and a drizzle of olive oil.
Conclusion:
Provencal garlic soup is a delicious and versatile dish that can be enjoyed as a starter or main course. It's also a great way to use up leftover bread. With its simple ingredients and easy preparation, this soup is sure to become a favorite in your home.
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