Garlic Soup

Ingredients for garlic soup

  • 4 heads of garlic
  • 1 bunch fresh thyme, about 12 springs, or 4 to 5 fresh sage leaves.
  • 1 quart chicken broth. (I’d use water except I have some excellent chicken broth but I want to use up.)
  • Salt and pepper to taste
  • Four slices of stale or slightly toasted French bread.

Preparation of garlic soup

    • Break the heads of garlic into cloves, but don’t bother to peel them.
    • Tie the thyme or the sage leaves into a small bundle and put them in the pot with the garlic.
    • Pour in the stock or the water and bring the soup to a slow simmer.
    • Cook for at least 30 minutes, until the garlic cloves are very soft.
    • Strain the soup through a food mill. Peterson says you can also purée it in the blender and then push it through a medium mesh strainer to get out the garlic skins.
    • Serve over a slice of French bread.

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