Recipe

Garlic Soup

June 5, 2017

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Garlic Soup

Image courtesy of Smitten Kitchen.

I am delighted that Stan Crawford of El Bosque Garlic Farm is now back at the Market with this wonderful garlic and with his books, including his newest one, Village, inspired by his life in Dixon. (You can read about Stan and Village in the Pasatiempo by clicking here.)

In honor of the Crawfords and their wonderful garlic, I offer a recipe for garlic soup that I got years ago from another wonderful cook and garlic grower, Katie Kraemer, who, with her husband, David Pitre, have raised vegetables for years just east of Austin at their farm, Tecolote Farm.

Recipe courtesy of farmer Katie Kraemer of Tecolote Farm, Manor, Texas.

The Recipe

Ingredients

  • 1 lb onion, roughly chopped, about 4 cups
  • 2 cups garlic, peeled and coarsely chopped
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1.5 qt. chicken stock
  • 1 bouquet garni (I used parsley and oregano only, to good effect)
  • 2 cups stale French bread, torn into half-inch pieces
  • 1 cup half and half
  • Salt and pepper

PREPARATION

  1. In a 1-gallon pot, saute the onions and garlic in the butter and oil. Stir frequently over low to medium heat until they are a deep golden brown, about 30 minutes.
  2. Add the chicken stock and bouquet garni, and bring to a boil.
  3. Stir in the breadcrumbs and simmer for 10 minutes.
  4. Remove the bouquet garni and puree the soup. Optional: Strain through a medium strainer (I didn’t do that), add more stock if the soup is too thick.
  5. Add the half and half, adjust the seasoning
  6. Serve and enjoy!

This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!

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