Garlic & Herb Soup with Croutons
This is a great soup that is perfect for the St. Patrick's Holiday.
Once you roast the garlic, it isn't overpowering, it turns a really great sweet flavor and the croutons are a great addition to the soup.
Make it and serve a green salad with it for a festive meal!
4 medium heads garlic
8 cups water
½ bay leaf
3 tsp kosher salt
½ cup chopped fresh parsley
¼ cup chopped fresh basil
Fresh black pepper
2 Tbsp Evoo
1 ½ cups crustless cubed
2 cloves garlic
2 Tbsp freshly grated parmesan
2 Tbsp minced fresh parsley
Put garlic heads on pointy ends & press them with the heel of hand so they split open. Discard loose outer skin & separate cloves, leaving them in their skins.
Bring to a simmer over med.
Heat & cook uncovered about 20 minutes.
Remove bay leaf from broth.
When cooled enough to handle, squeeze them out of their skins back into the pot.
While the soup simmers, peel and mince the 3 reserved cloves.
Mix in minced garlic, parsley, basil, evoo, & remaining 1 tsp salt and pepper; set aside.
For the croutons: heat 1 tsp evoo in skillet over med. heat.
Add bread crumbs & cook, tossing occasionally, about 5 minutes.
Transfer to a bowl.
Add remaining 1 tsp evoo and minced garlic to skillet & cook about 1 minute, stirring frequently. Take care the garlic doesn’t get too brown or it will be bitter.
Toss the toasted garlic, the cheese, and parsley with the warm bread.
Taste one & add salt if needed.
Puree the soup in batches in a blender or in pot with immersion blender.
Over low heat, stir in herb mixture & croutons & simmer 1 minute.
The croutons will soften slightly and thicken the soup a little.
Ladle the soup into serving bowls and serve immediately!
Source: food network kitchens cookbook