Monet’s Garlic Soup
Ingredients
- 5 cloves garlic peeled and minced
- 6 cups chicken broth or vegetable broth for vegetarian option
- 1/2 cup heavy cream or creme fraiche
- 1 baguette French bread for croutons
- 2 tablespoons olive oil plus more for croutons
- 1/4 cup fresh parsley chopped, for garnish
- salt to taste salt
- black pepper to taste black pepper
Instructions
- Mince the garlic. Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Pour in the chicken broth and bring to a simmer. Cook for 20 minutes to allow the garlic flavor to infuse the broth.
- Stir in the heavy cream and season with salt and pepper to taste.
- While the soup simmers, prepare the croutons. Cut the baguette into cubes. Toss with olive oil, salt, and pepper. Bake at 350°F (175°C) for 10-15 minutes, or until golden brown and crispy.
- Ladle the soup into bowls and top with croutons and chopped parsley. Serve immediately.
