Lunch / Dinner
Garlic Soup with Gruyère Toast
Transport yourself to a café in France with this mellow Garlic Soup. Oh, and you might want to make a double batch of garlic-rubbed Gruyère Toast — it’s that good.
Ingredients
FOR THE GRUYERE TOAST:
Instructions
Melt butter over medium heat in a small Dutch oven. Add onion and garlic; cook until softened, about 7 minutes. Add broth, 1 teaspoon salt, and pepper; bring to a boil. Partially cover; reduce heat to medium-low. Let simmer until vegetables are very tender, about 30 minutes. Remove from heat.
Pour one third of mixture into the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening to avoid splatters. Process until smooth. Pour into a large bowl. Repeat with remaining soup. Return soup to pot.
Place egg yolks in a small bowl; whisk in 1 cup hot soup. Whisk egg mixture into soup; whisk in cream and remaining ¼ teaspoon salt. Cook over medium-low heat, stirring constantly, until heated through, about 5 minutes. Serve with Gruyère Toast. Garnish with thyme and pepper, if desired.
For the Gruyère Toast
Preheat oven to 350°.
Place bread on a rimmed baking sheet; brush with melted butter. Rub buttered side with cut side of garlic.
Bake until crisp, about 8 minutes. Sprinkle with cheese. Bake until cheese is melted, about 3 minutes more.