Cream of Garlic Soup: A Love Letter to the Bold
Let’s be honest, cream of garlic soup isn’t for everyone. It’s a dish reserved for we true garlic devotees, the ones who embrace its pungent power with open arms. If someone turns up their nose at it, I can’t say I understand, but that’s fine—more for us if there’s ever a shortage.
The Garlic Restaurant
Years ago, while working in Winnipeg, my local host asked if I liked garlic. I answered with an enthusiastic “yes,” and off we went. The name of the place is long forgotten (hey, it was 35 years ago), but the memory of the menu is forever burned into my brain. Garlic in every single dish. Appetizers, soups, salads, mains—even dessert. And not just a hint, there were loads of garlic.
It bothered neither of us. We treated ourselves to a personal tasting menu and left in a blissful, garlicky haze. Reality hit the next day, when we realized we were reeking of garlic. Our colleagues noticed immediately. They graciously accepted our apologies but gently suggested that next time, we save our garlic indulgence for the weekend. Fair.
Garlic, The Ancient Wonder
Garlic has been used for over 4,000 years—not just for flavor, but for its many health benefits. It boosts immunity, lowers blood pressure, and reduces cholesterol. Its most vital function? Protection against vampires, obviously. Winnipeg, after all, has a self-proclaimed vampire clan known as the Empire of the Night. I have a sneaking suspicion they had something to do with the garlic restaurant’s disappearance. Under the cover of darkness, naturally.
Garlic Soup for the Soul
This cream of garlic soup recipe contains just the right amount of garlic to thrill the hardcore fans without causing mass evacuation of your workplace—unless you go in for seconds or thirds. And let’s be honest—you will. So go ahead and make it a weekend affair.
Let’s Make Some Cream of Garlic Soup
Heat the oil and butter in a large pot over low heat, add the onions and garlic. Cover and cook, stirring occasionally until very soft and beginning to turn golden, about 30 minutes.
Uncover, raise the heat to medium and continue to cook, stirring frequently until deep golden, about 10 minutes more.
Add the stock, bread, bouquet garni and salt. Bring to a boil, then reduce heat and simmer, about 15 minutes.
Remove the bouquet garni and puree the soup in a blender until very smooth. Pour it back in the pot, add the half and half and the white pepper, then stir continuously on medium low and adjust the salt and pepper to taste. Serve with a sprig of thyme and black pepper for garnish. Print
Cream of Garlic Soup
Garlic, onions, butter and herbs with chicken stock
- Prep Time: 15
- Cook Time: 70
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings 1x
Ingredients
- 1 TBL olive oil
- 1 TBL butter
- 4 medium yellow onions – chopped
- 1 cup garlic cloves, about 3 heads – chopped
- 1 qt chicken stock
- Day old french bread 7-8″ long – cut into chunks
- 1 pinch dried thyme
- 1 bouquet garni: 3 parsley stems, 5 sprigs of thyme and 1 bay leaf
- 3/4 tsp salt
- 1 cup half and half
- 1/8 tsp freshly ground white pepper
- Freshly ground black pepper – garnish – optional
- Fresh thyme sprigs – garnish
Instructions
- Heat the oil and butter in a large pot over low heat
- Add the onions and garlic. Cover and cook, stirring occasionally until very soft and beginning to turn golden, about 30 minutes
- Uncover, raise the heat to medium and continue to cook, stirring frequently until deep golden, about 10 minutes more
- Add the stock, bread, bouquet garni and salt. Bring to a boil, then reduce heat and simmer, about 15 minutes
- Remove the bouquet garni and puree the soup in a blender until very smooth
- Pour it back in the pot, add the half and half and the white pepper, then stir continuously on medium low and adjust the salt and pepper to taste
- Serve with a sprig of thyme and black pepper for garnish