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I wanna tell you about a gem from Lautrec that I've adored for years! This French garlic classic, or velouté, brings rich smoothness and gentle flavor together in every bowl. The best part? You don’t need fancy stuff—a cool trick with mayo turns the basics into pure comfort food. Every spoonful? Feels like sitting in a sunlit bistro in France.
Why You'll Love Garlic Soup
This bowl isn't just tasty—it's feel-good food! Garlic does wonders for your mood and health, so I always make it when I’m under the weather or craving something warm and soothing. It’s my pick whenever I want a light dinner that still fills me up on a brisk night.
Soup Staples You Need
- Egg: The trick for that dreamy smooth mouthfeel.
- Olive Oil: Go with really good extra virgin for the biggest flavor boost.
- Chicken Stock: If you can swing homemade, it lifts the whole thing!
- Garlic: Go for plump fresh bulbs—you want those fat cloves for sweetness.
- Salt: Just enough to wake up all the flavors.
- Fresh Sage: Toss in for a burst of herbal goodness.
Cozy Garlic Soup Directions
- The Finishing Move
- Mixing in homemade mayo off the burner is what gives you that signature French twist.
- Brew the Broth
- You'll love watching garlic swirl its magic right into the stock.
- Start with Garlic
- Prepping right matters—a gentle hand gets rid of bitter shoots before you begin.
- Clove Mash Time
- Once soft, smash those cloves into silky golden goodness!
Switch It Up
Some days I slide a poached egg or juicy chicken bits on top for a protein bite. Wilting some baby spinach in at the end works so well too. If I’m feeling fancy, a heap of Gruyère on top turns the bowl into total bliss!
Nail That Texture
Patience is everything—cook the garlic slow, then whisk in the mayo after you pull it from the heat. These little moves really are game-changers for that velvety finish.
Stays Tasty Days Later
This soup lasts just fine in the fridge for a few days. Gently rewarm and it’s just as good. Grab a chewy baguette to dip, and you’ll be all set for another cozy meal.
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Frequently Asked Questions
- → Why should the garlic center be removed?
- The middle part can taste bitter, which can affect the whole soup. Taking it out makes the flavor smoother.
- → Why is pre-boiling garlic important?
- Softening the garlic first makes it easy to mash and tones down its sharp bite for a balanced flavor.
- → Why is tempering mayo necessary?
- Mixing some hot soup with the mayo first stops it from curdling when added to the rest.
- → What happens if the soup boils after mayo is added?
- Boiling may cause the mayo to curdle, messing up the soup's creamy texture.
- → Is straining the soup required?
- It's optional but recommended if you want that perfectly smooth, traditional finish.