Who doesn’t love garlic ? No, seriously, who ?
Garlic is pretty special if you ask me. It’s considered one of natures original wonder drugs and this is due to an active compound called allicin. According to online healthy life ambassadors ‘Natural Society’ dot com “A mere one milligram of allicin is nearly 15x as potent as penicillin. The compound offers a broad spectrum of protection against pathogenic bacteria, viruses, parasites, antibiotic resistant MRSA, yeast infections, and is even one of many amazing cancer-fighting foods. Garlic contains 33 active sulfur-containing substances. When ingested, allicin converts to sulfenic acid, which is the fastest acting free radical eliminator bar none. Recently, the University of Florida found eating garlic increased the number of virus fighting T-cells in the bloodstream.”
Still don’t love garlic? 
Do you like soup? Then try this…
Oh! And don’t forget the cheese toast to dip!
50 Shades of Garlic… Soup
- Total Time: 90 minutes
- Yield: Serves 4
- Diet: Gluten-Free (if using gluten-free bread), Omnivore
Description
Fifty cloves of garlic? Yes, really. This rich, deeply flavorful soup is surprisingly easy to make.
Ingredients
- 4 cups (946 ml) chicken bone stock
- 0.5 cups (118 ml) sour cream
- 6 slices stale white bread, crust removed, cubed
- 2 large red onions, sliced thinly
- 1 tbsp fresh thyme
- 1 tsp fennel seeds
- 50 cloves Australian garlic, cleaned
- 0.7 ounces (20 g) unsalted butter
EVOO
- sea salt and fresh cracked fine pepper
- grilled cheese toast
Instructions
- Preheat oven to 320°F (160°C).
- Place unpeeled garlic cloves in an ovenproof baking dish, coat with olive oil, and season with salt and pepper. Bake for 30 minutes, then shake and bake for another 30 minutes until golden and soft. Peel and discard skins while warm.
- In a large pot, add olive oil, butter, and onions. Add salt and cook until soft and caramelized.
- Add thyme, fennel seeds, and roasted garlic; stir and mash until garlic is evenly distributed.
- Add cubed bread to the pot, pour in chicken stock, and bring to a boil.
- Remove from heat and puree using a stick blender or blender (allow to cool slightly first). Add sour cream and blend again. Season to taste.
- Return to low heat and simmer.
- Serve with grilled cheese toast, thyme, fennel seeds, and pepper.
Notes
- For a smoother soup, strain the pureed soup through a fine-mesh sieve before adding the sour cream.
- If you don’t have chicken bone broth, you can substitute vegetable broth for a vegetarian version. The flavor will be slightly different.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 5
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
Do I really need 50 garlic cloves?
Yes. Roasting that volume of garlic at low heat transforms the cloves into a mild, sweet, spreadable paste that forms the base of the soup. The flavor is nothing like raw garlic.
Can I use store-bought chicken stock instead of bone stock?
Regular chicken stock works, but bone stock adds more body and a richer flavor. If using store-bought, choose a low-sodium variety so you can control the salt level.
What does the stale bread do in this soup?
The cubed stale bread acts as a thickener, breaking down into the broth to give the soup a rustic, slightly creamy texture without needing flour or cream.
Can I make this soup vegetarian?
Yes, swap the chicken bone stock for a good vegetable stock. The roasted garlic base is already vegetarian, and the substitution keeps the soup flavorful.
How long does this soup keep in the fridge?
It keeps well for up to 4 days refrigerated and actually improves after a day as the flavors meld. Reheat gently over low heat and stir before serving.
