The recipe that I am sharing today is one that I served as a soup course at our family Christmas dinner. It was a very successful dish and enjoyed by all, especially our daughter, Nicole, who had two servings. Garlic is not only a wonderful flavor it is also very beneficial for your health.
This recipe can be found on page 242 of the cookbook and I stuck pretty true to the recipe making a few minor changes in technique and using olive oil instead of duck fat. I also added some garlic croutons as garnish.
The first change I made was combining the onion and garlic in a food processor before sauteeing them together as opposed to dicing the onions and slicing the garlic since it was all going to get pureed at the end anyway.
I did save a couple of cloves of garlic to slice for garnish.
Then I used the oil left in the pan from frying the garlic to make croutons.
The soup was fragrant and delicious.
I made it earlier in the day and needed only to rewarm it and add the garnishes before serving.
It is a delicious and delicate start to a dinner party.
This is my 3rd or 4th recipe that I have made from Mimi Thorisson's, "A Kitchen in France; A year of cooking in my farmhouse." Each one has been easy to follow, easily adapted and absolutely delicious.