Cream of Garlic Soup
From "Eat Me. The Philosophy of Kenny Shopsin" by Kenny Shopsin (Knopf)
The big idea behind this soup is that it is thickened with bread and redolent of garlic. It's similar to the hearty Tuscan soup ribollita, which contains cubes of bread that quickly dissolve, leaving you with a bowl of really thick mush. Unlike ribollita, though, this soup doesn't get too thick. It has a nice, fluffy texture.
4 tablespoons butter
12 whole peeled garlic cloves
6 to 8 inches of regular baguette, cut into cubes
2 thick slices onion, chopped
3 cups chicken stock or any stock or broth, plus more as needed
3/4 cup heavy cream, plus more as needed
2 teaspoons grated Parmesan cheese
Pinch of ground nutmeg
Salt
Heat the butter in a large, heavy saute pan over high heat. Add the garlic and baguette cubes. Brown the garlic and bread on all sides. Add the onion and saute for 4 to 5 minutes, until it's soft and transparent but doesn't brown. Deglaze the pan with the stock. Simmer and whisk until the bread has all but disintegrated and the soup itself is a homogenous distribution of broken-up bread and broth. Stir in the cream, Parmesan cheese, and nutmeg. Add more stock or cream if necessary for a soup-like consistency. Season with salt if desired and serve. Serves 3.
Courtesy of the Detroit News.
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