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Here's a gem I picked up from the quaint village of Lautrec! This smooth French garlic velouté brings together subtle tastes and a velvety feel. The clever mayonnaise method turns basic stuff into something quite wonderful. Making this always takes me back to those snug little French eateries!
Garlic Soup Advantages
This soup isn't just tasty but super good for you too! Garlic does wonders for both flavor and health, making it great when you're feeling sick or just want something warm. I grab this recipe whenever it's cold outside and I need something light but filling.
Soup's Main Components
- Garlic: Pick juicy, full heads as their big cloves offer a nice mild taste.
- Chicken Stock: This forms your soup base and tastes even better when made at home!
- Fresh Sage: Brings lovely scents to your broth.
- Egg: You can't skip this for getting that smooth texture.
- Olive Oil: Grab your top-notch extra virgin as it really stands out here.
- Salt: Add just enough to boost all the flavors.
Creating Culinary Wonder
- Garlic Prep Basics
- The way you handle garlic matters a lot! We'll carefully take out those small shoots because they can add bitterness.
- Starting Your Mix
- Smashing those soft cloves feels like you're making pure treasure!
- Soup Foundation
- Notice how the garlic slowly mixes into the stock it's really something special.
- Finishing Trick
- The way we use mayonnaise here is what makes this truly a French specialty.
Custom Touches
I'll often drop in a poached egg or some soft chicken bits for more protein. Adding fresh spinach at the end works great too! And when I'm feeling fancy, that sprinkle of Gruyère on top is just amazing!
Flawless Results
Getting that smooth feel comes down to patience! Don't hurry cooking the garlic and mix the mayonnaise in carefully away from heat. These small steps really change how your soup turns out.
Storage Tips
This soup stays good in your fridge for several days. Just heat it slowly when you want another serving. I can't get enough of having it with chunks of crunchy baguette they're so good together!
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Frequently Asked Questions
- → Why take the center shoot out of garlic?
- It tastes bitter, so removing it improves the soup’s flavor, especially when using lots of garlic.
- → Why cook the garlic before mashing?
- Boiling softens it and tones down garlic’s strong punch, making the soup more balanced.
- → Why mix hot broth with mayonnaise first?
- Heating the mayo with some broth avoids curdling once added to the soup pot.
- → What happens if the soup boils after mayo’s added?
- The mayo could split, leaving you with a lumpy texture instead of creamy smoothness.
- → Do you need to strain the soup?
- It’s optional but highly suggested for a smooth, velvety finish that matches traditional styles.