French garlic soup with cheesy croutons
Description
Perfect for lunch. An aromatic, velvety pureed soup with crispy cheesy croutons—this is truly "magnific," believe me! This soup is great both in winter and summer. It's light enough yet still quite nourishing. You can cook it in water, vegetable broth, or meat broth—every time it will be delicious. Ladle into bowls and serve.
Instructions
- 1
Step 1
The hardest part of this soup is peeling the garlic! The rest is simple and quick. Roughly chop the peeled garlic and fry in olive oil until golden, shaking the pan so that all the cloves brown evenly.
- 2
Step 2
Add coarsely chopped parsley (a large bunch, don't skimp) to the pan. Sauté it briefly.
- 3
Step 3
Pour in the broth or water and simmer the soup over low heat for about 10 minutes, until the garlic is completely soft. Season with salt and pepper to taste during cooking, and add a pinch of nutmeg. Blend the finished soup with a blender until smooth.
- 4
Step 4
Set aside a couple of spoons of soup and mix them with the egg yolks. I used a couple, but you can use more if you prefer a thicker soup. Gradually pour the yolks into the soup in a thin stream, stirring constantly, and heat until thickened, without allowing it to boil.
- 5
Step 5
While the soup is cooking, prepare the cheesy croutons. Lightly fry the baguette slices in a pan, drizzling with olive oil. Flip them over and generously sprinkle with grated cheese. Let the cheese melt, then serve the croutons with the soup.