Garlic Soup Soupe a Lail - olive oil

Method

• In a large pot, heat two tablespoons of the olive oil on medium heat and add the leeks and garlic.
• Cook, stirring occasionally for five minutes.
• Add the carrots and potatoes and cook for five more minutes.
• Add the two quarts of water and the bouillon cube and bring soup to a simmer.
• Partially cover with a lid and cook for about an hour.
• Just before serving, place the French bread cubes on a non-stick tray.
• Cover the bread with shredded cheese and drizzle the remaining tablespoon of olive oil on top (you can use more olive oil if you wish).
• Bake at 400*F. for 10 minutes.
• Meanwhile, in a food processor or blender, and working in small portions, puree the soup with the cream and butter until it is smooth.
• Return to soup pot and heat through.
• Season to taste with salt and pepper.
• To serve distribute the cheese topped croutons into soup bowls and ladle the soup on top.
• Note: Serving Suggestions:.
• There's no getting around it.
• This garlic soup recipe has a strong flavor and it does tend to take hold in the body for a while.
• So better to eat this with your beloved -- that way you can smell garlicky together.
• Also, most people find that although it is delicious, facing this soup in leftovers the next day can be a bit daunting.
• So best to make what you can finish in one sitting.
• With its substantial topping you can serve this easy soup as a main course, although I'd recommend a first course of a salad or perhaps something even heavier for hearty appetites.
• You don't have to use smoked garlic from Arleux to make this garlic soup recipe, but do make sure that you use excellent quality garlic.
• Look for heads of garlic that have large cloves (that will save you considerable time in preparing the garlic).
• The cloves should be firm, not soft or shriveled up.