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I’ve worked my way through a stack of garlic soup recipes over the years. Some clipped from magazines or torn from newspapers, others scribbled in shorthand on scraps of paper. It is a delicious realm of soups, and there have been plenty of notable bowls amongst them. To that extent, I thought I’d share the one I’ve turned to most over the past twenty years. It’s rooted in a garlic soup published in Richard Olney’s classic, The French Menu Cookbook.
Garlic Soup: This Version
Creamy and full-bodied without the use of cream, like the Richard Olney version, this garlic soup is made by simmering a dozen or so cloves of garlic in water with a few herbs, then thickening it with a mixture of…
View FULL RECIPE. Originally published on 101 Cookbooks
