You probably have realized by now that I cook with A LOT of GARLIC! Yes, I do & I’m not ashamed of it! Have you seen my garlic bowl? It’s always on my counter and normally when someone comes to my house for the first time they truly think it’s artificial & there for decoration. NOPE, it’s real & I use it!
I thought with the nearing of Halloween & with all the vampire movies & tv shows that are thrust upon us right now, yes, the Twilight mania that has set in. I thought it would be the perfect time to whip up some of my Italian Garlic Soup! Zuppa all’Aglio (zoo-pa al a-lee-o) is simply Italian for Garlic Soup! The first time I had this I must admit I was a little hesitant myself (but this was for-evah ago before I realized my true love for garlic – LOL) BUT I’m so happy I did.
It’s more like a cream of Garlic soup if you will. It’s definitely chock full of garlic (there are 20 cloves after all) flavor but with the addition of the herbs it creates a whole ‘nother level of deliciousness. The addition of the seasoned bread is pure genius! If you’re a little timid about garlic go ahead and use smaller cloves. If you’re not a scaredy cat use some big fat beautiful cloves. I’m def in the “bring it on baby” camp! tee hee!
So go ahead, get your Cinnamon Altoids out & whip up a bowl of this creamy deliciousness! I dare ya! I would recommend though that you go for a CUP & not a bowl! Just sayin’.
What you’ll need:
20 cloves of garlic – peeled
4 large Sage leaves
Handful Fresh Basil
50g of Grated Grana Padano Cheese
8 slices of homemade Bread
4 tbsp extra virgin olive oil
4 tbsp unsalted butter
1/2 up heavy whipping cream
What to do:
Pour 8 1/2 cups of water into a soup pot. Add your peeled garlic, Sage, Basil & Cloves. Season well with s/p. Bring to a boil. Once water has begun to boil, cover with lid, lower the heat to low & cook for 20 minutes. Near the end of the 20 minutes cooking time, on a plate arrange your bread slices. Sprinkle grated cheese on top & drizzle with olive oil. Add the seasoned bread to pot. Pass mixture through a sieve ([amazonify]B0000VLPMQ::text::::here’s one I like[/amazonify]), pushing mixture through with a wooden spoon. If you don’t have a sieve, you can use a blender or food processor. Simply transfer the mixture to the food processor or blender (careful it’s hot) & pulse the mixture until it’s to the desired consistency. Note: you might have to do that in batches if your machine is small. Return mixture to pot. Add in butter & cream & stir together. Garnish with extra grated Grana cheese if desired. Serve hot or lukewarm.
Goes great with:
Some warm toasted fresh bread!
If you liked this you might also like:
Pasta e’ Fagioli
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