Tuesday, September 21, 2010

Garlic Soup au Gratin

Garlic Soup au Gratin
Original recipe by Laurie Buzzard, Cuba
6 cups chicken stock (canned or homemade)
2 cups dry white wine
6 cloves fresh garlic, peeled and lightly crushed (keep cloves whole)
1 sprig fresh thyme
1 sprig fresh rosemary
1 tsp sea salt
1/8 tsp ground white pepper
2 cups half and half
3 tablespoons butter
8 cloves garlic, peeled and thinly sliced
8 slices French bread, about 3/4 inch thick
2 cups shredded Swiss gruyere cheese (about 8 oz)
Heat chicken stock in large pan until it comes to a boil. Reduce heat and add wine and next 5 ingredients. Simmer on low for 30 minutes. Strain garlic and herbs out of broth. Add half and half and simmer on medium heat until heated through.
While soup base is simmering, prepare garlic slices. Heat butter on low in non-stick pan until melted. Add garlic slices in single layer and cook until garlic is tender and golden color, about 15 minutes. Turn off heat and set aside.
Bake French bread slices on cookie sheet for 10 minutes per side in 350 oven. Remove and cool on rack.
Shred gruyere cheese. Preheat broiler in oven. Put 8 one-cup ramekins or other oven proof bowls on cookie sheet. Spoon 1/8 of garlic slices/butter in each bowl. Put one slice of toasted French bread on top of garlic slices in each bowl. Top with some of the gruyere. Ladle hot soup broth over bread.
Top with remaining gruyere cheese. Broil 6 inches from broiler for 3 minutes or until cheese melts and is slightly browned. Serve immediately

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