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    from "Dairy Hollow House Soup & Bread Cookbook" by Crescent Dragonwagon

    This divine soup is loaded with butter and cream. No substitutions work. Make it just once in your life if you must, but make it right or don't make it at all. It's a rich glory of smooth garlic, white wine, and cream topped with tiny, very crisp, garlicky croutons. Garlic lovers, you'll regret it forever if you pass this by!

    Serves 6 as a Starter

    For the Soup
    1/2 cup (1 stick) butter
    4 whole heads garlic, cloves separated and peeled
    Tiny Garlic Croutons (recipe follows)
    3 1/2 cups any well-flavored chicken or vegetable stock
    1/4 cup dry, fruity white wine, such as Moselle
    3 tablespoons unbleached all-purpose flour
    1 1/2 cups heavy (whipping) cream
    2 large egg yolks
    Salt and freshly ground black pepper to taste
    Finely minced fresh parsley, for garnish

    For the Tiny Garlic Croutons
    3 very thin slices homemade or Pepperidge Farm whole-wheat bread
    3 tablespoons butter
    5 cloves garlic, peeled and put through a garlic press

    Print recipe

    1. In a heavy 10-inch skillet, melt the butter over medium heat. Set aside 5 cloves of garlic for the croutons and add the remaining garlic to the skillet. Turn down the heat to very low and gently cook, stirring often, until the garlic is quite soft and only slightly colored, 10 to 15 minutes.
    2. Meanwhile, make the Tiny Garlic Croutons.
    3. Using a slotted spoon, transfer the garlic to a food processor, leaving as much butter as possible in the skillet. Add 1/2 cup of the stock and the wine, and purée until absolutely smooth.
    4. In a medium-size saucepan, heat the remaining 3 cups of stock until hot. Heat the butter in the skillet over very low heat. Whisk in the flour and cook, stirring constantly, for 1 or 2 minutes. Gradually add the hot stock, stirring to smooth any lumps; cook, stirring frequently, until the mixture is smooth and thick, 2 or 3 minutes. Return to the saucepan, adding the garlic purée, then 1 cup of the cream. Simmer gently over very low heat until the soup no longer has a raw flour taste, about 3 minutes.
    5. In a small bowl, lightly beat the egg yolks and the remaining 1/2 cup cream. Whisk in 3 tablespoons of the soup, then pour this mixture into the remaining soup. Heat, stirring constantly, until hot and thick. Do not let it boil. Season with salt and pepper. Serve immediately in small cups, topped with the croutons and the minced parsley.
    To Make the Tiny Garlic Croutons
    Makes 1 cup
    Remove the crusts from the bread and cut the bread into tiny squares, no bigger than 1/4 inch. In a small skillet, melt the butter over medium heat. Add the bread cubes and cook, stirring frequently, until browned and crisp, 2 to 3 minutes. Transfer the croutons to a small bowl. Add the garlic and toss to combine.

    Make it Vegetarian
    Product nutrition and information
     Quantity Ingredients Est.Price
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      Garlic - $3.99/lb
     Farm Fresh, Med
      FreshDirect Chicken Stock - $3.49/ea
      Varanda do Conde Vinho Verde - $14.99/ea plus tax Save! Just $13.49 each when you buy 6 or more.
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
      Arnold 100% Whole Wheat Bread - $4.39/ea
      Italian Parsley - $1.99/ea
     Farm Fresh
    You May Already Have
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
      Alderfer Eggs Grade A Large Organic Eggs
    This product is currently unavailable.
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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