A classic French soup made with garlic, onions, and white wine.
Prep 15 min · Cook 45 min · Serves 4
Ingredients
Unsalted butter4 tbsp · 55 g
Onions2(diced)
Garlic8 cloves(minced)
All-purpose flour2 tbsp · 16 g
White wine1 cup · 240 ml
Chicken broth4 cups · 960 ml
Heavy cream1 cup · 240 ml
Baguette1(sliced)
Gruyère cheese1 cup · 100 g(grated)
Saltto taste
Pepperto taste
Fresh parsley2 tbsp(chopped)
Instructions
In a large pot, melt the butter over medium heat. Add the onions and garlic and cook until the onions are translucent, about 5 minutes.
Stir in the flour and cook for 1 minute. Add the white wine and chicken broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
Stir in the heavy cream and season with salt and pepper to taste.
Preheat the broiler.
Arrange the baguette slices on a baking sheet and top with the grated Gruyère. Broil for 2–3 minutes, until the cheese is melted and bubbly.
Serve the soupe à l'ail hot, garnished with the chopped parsley. Place a piece of the cheese-topped baguette in each bowl of soup.
Eight cloves sounds like a lot until you taste what long simmering does to garlic:
it goes soft, sweet, and mellow. This was the bowl handed over whenever someone in
the house started coming down with a cold.
The Chef's Touch Soupe à l'ail is a hearty and flavorful soup that is perfect for cold winter days. For a vegetarian version, use vegetable broth instead of chicken broth. It pairs well with a variety of side dishes, such as a mixed green salad or crusty bread.
