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.
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.
Yes, I cheated and used Parmesan even though I specifically used ‘Gruyère’ in the recipe title. But have you seen the prices on Gruyère these days? Have you seen them? And the Parmesan was on sale for $3.49 a wedge! They made me do it!
Now put your immersion blender in and puree this baby.
You can also pour the soup into a regular blender (working in batches) and whizz it there, but make sure not to hurt or burn yourself in the process. I’ve heard stories of exploding soups and I want to make sure those do not take place in your life or kitchen.
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.
Click here for printer-friendly version: Garlic Gruyère Soup