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Rustic French Garlic Soup, known as *Soupe à l'Ail*, is a dish steeped in history and culture, embodying the very essence of French comfort food. This humble yet flavorful soup showcases garlic as its star ingredient, offering a delightful experience that warms both the body and soul. Rooted in the traditions of French country cooking, this dish has been enjoyed for generations, not only for its comforting flavors but also for its health benefits. Garlic, revered for its medicinal properties, is a fundamental component in many cuisines worldwide, and in this soup, it shines in all its glory.

Authentic Country French Garlic Soup

Warm up your evenings with Rustic French Garlic Soup, a comforting classic that highlights the rich flavors of roasted garlic. This easy recipe combines simple ingredients like potatoes, onions, and herbs to create a creamy, savory delight that's perfect for any occasion. Enjoy it as a starter or main course, and pair it with crusty bread for a satisfying meal. Dive into this timeless dish and savor the essence of French country cooking! #GarlicSoup #ComfortFood #FrenchCuisine #SoupSeason #HomeCooking #EasyRecipes
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Ingredients
  

1 cup of peeled garlic cloves (about 3-4 bulbs)

4 cups of chicken stock (or vegetable stock for a vegetarian option)

2 tablespoons of olive oil

1 large onion, finely chopped

1 large potato, peeled and diced

1 teaspoon of fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 bay leaf

Salt and pepper to taste

1 cup of heavy cream

Fresh parsley, chopped (for garnish)

Crusty bread (for serving)

Instructions
 

Roast the Garlic: Preheat your oven to 350°F (175°C). Wrap the garlic cloves in aluminum foil with a drizzle of olive oil, seal tightly, and roast for about 30 minutes, or until soft and fragrant. Set aside to cool slightly, then squeeze the roasted cloves out of their skins.

    Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and starting to caramelize, about 5-7 minutes.

      Add Vegetables and Stock: Stir in the diced potato and roasted garlic. Pour in the chicken or vegetable stock, and add the thyme and bay leaf. Bring to a boil, then reduce the heat to a simmer. Cover and let cook for about 20 minutes, or until the potato is tender.

        Blend the Soup: Remove the bay leaf. Use an immersion blender or transfer the soup to a blender in batches, blending until smooth and creamy.

          Finish with Cream: Return the blended soup to the pot over low heat. Stir in the heavy cream, season with salt and pepper to taste, and let it warm through for another 5 minutes. Adjust seasoning as needed.

            Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread on the side.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6