All that talk about Julia Child in my last entry is to blame. That’s what made me want to read her recipe for garlic soup and to begin searching for others so that I could make something of my own. Next, of course, I’ll try hers and compare.
I already know the winner; no one can top a Julia Child recipe, and why would we want to? So, this one’s for you, Julia Child; I hope you’d approve. I so wish I could have known you and could have had the privilege of working under your inspiring tutelage and in your belle cuisine, parfaitement équipée. Merci Madame Julia!
|Copyright, Doug Kapustin Photography, 2015|
--If you happen to have a food processor, it will make the potato and carrot prep much faster. If not, a box grater will work.
--Because this recipe requires 40 peeled cloves of garlic, you might want to buy pre-peeled cloves. The flavor is still good since they will be roasted prior to use. Brands like Spice World offer containers or bags of peeled whole cloves in most grocery stores. Otherwise, you will want to prep the garlic peeling before you get started with the recipe since it will take a bit of time.
--Pancetta— which is an Italian round cut pork, similar to bacon— can be replaced with bacon if it isn’t available in your market.
--I chose potatoes, carrots, and pancetta as additions to create a heartier garlic soup.
40 cloves peeled garlic
4 oz. diced pancetta
2 yellow onions, diced
3 large Yukon Gold potatoes, peeled and shredded in food processor
3 medium carrots, shredded in food processor
4 cups chicken broth
¾ cup heavy cream
2 tbs. fresh thyme
sprig of rosemary
4 tbs. butter
2 tsp. olive oil plus more for roasting garlic
salt and pepper to season
Make a basket with heavy-duty aluminum foil, and place garlic in the center. Drizzle with olive oil, add some salt and pepper, and place a whole rosemary sprig on top. Close the foil over the garlic to make a tent for roasting. Place in 375 degree oven for about 20 minutes. (You’ll be able to smell the roasted garlic when it’s close to ready—usually around 17-22 minutes for most ovens.)
Meanwhile, heat the butter and olive oil in a Dutch oven, and add onions and pancetta. Cook until pancetta begins to brown. Add carrots and potatoes and cook for 2 minutes more. Pour broth over vegetables. Season to taste with salt and pepper.
Once garlic is roasted, discard rosemary and chop garlic cloves coarsely. Add to Dutch oven. Allow to simmer until all ingredients are tender. Taste to check seasoning and add more salt and pepper if needed.
Using a hand-held immersion or free-standing blender, blend soup until creamy and smooth. In Dutch oven, add heavy cream to blended soup, and stir. Add thyme. Simmer just until hot; don’t boil.
Serve immediately with cheese toast or croutons and Parmesan cheese if desired.
And one last thing: if you want to spend an enjoyable hour watching a tribute to Julia Child, made just before she passed away in 2004, check out this link.