An easy and delicious garlic soup recipe that you thicken using bread. It has a smooth, creamy, and rich flavor.
|1l chicken stock||2 bay leaf||15 cloves garlic, peeled, chopped||1/2 tbsp thyme leaves||1 cup cubed-bread, crusts trimmed||35 ml 35% cream||2 small Stem Rosemary||salt, pepper TT|
|1tbsp olive oil||crispy fried rosemary||4 slices ciabatta||2 tbsp grated gruyere cheese||1 tbsp fresh rosemary, chopped||salt, pepper TT|
Add the bread and cream, return to a simmer stir and cook for 5 more minutes. Remove bay leaf and blitz the soup in a blender. Pass through a strainer. Season to taste.
Sprinkle one side of the ciabatta with some of the cheese and chopped fresh rosemary, season then uses the broiler until crisp and golden. Place the crostini inside of the bowl. Pour the soup around the crostini, drizzle with olive oil, sprinkle with crispy rosemary and serve warm.
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