Garlic Soup

Garlic Soup

I do love garlic. Fortunately, the boy roommate does too, so I felt no guilt about feeding him this soup. It’s very simple to make and quite quick, and would be easy to make vegetarian (I’m going to try it with vegetable stock next time myself, even), and the roommate and I both enjoyed it. It is a fairly small pot of soup, though — it serves two, but only with a substantial side. If you want to serve two more fully, I’d recommend doubling the recipe.

Garlic Soup, adapted from Tea and Cookies

3 Tbsp. butter
10-12 cloves garlic, minced fine
1/4 c. flour
3/4 c. milk
1 3/4 c. low sodium chicken broth (or so)
2 Tbsp. chopped parsley, plus more for garnish
Salt and pepper to taste

Melt the butter in a saucepan over medium-low heat. Add the garlic and cook for 5-10 minutes to soften, but don’t let it color very much — mine got a bit gold and was lovely, but I wouldn’t take it any further than that. Sprinkle the flour over the butter and stir it in, then let that bubble away for a few minutes — you want it to stay pale, but cook the floury taste out a bit. Pour the milk in in a slow stream, whisking constantly; when the roux and milk are well-mixed, add in 1 1/2 c. of the chicken broth. Taste for seasoning.

Bring the soup to a simmer and let it hang out until it’s thickened up enough to be deliciously velvety. Stir in the parsley and serve with crunchy dippable bread.

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~ by iliadawry on 19 June 2013.

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