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Let me tell you about a delicious gem I picked up in Lautrec ‒ it comes straight from this sweet French town! A classic garlic velouté from France, it's all about silky smoothness and an easy mix of flavors. Somehow, a dollop of mayo does real wonders here. When I whip it up, I feel like I'm hanging out in a cozy bistro every single time!
Awesome Things About Garlic Soup
This bowl packs way more than just good taste! Garlic brings not just flavor but a little wellness boost too, making it ideal if you're feeling off or simply need a cozy meal. It's my number one favorite when I crave light comfort, especially as the weather cools down.
Soup Must-Haves
- Salt: Just a pinch pulls it all together and wakes up the flavors.
- Olive Oil: Choose your best bottle the taste will stand out!
- Egg: You need this for getting everything super smooth.
- Fresh Sage: Toss in some for a big, herby punch.
- Chicken Stock: Homemade if you can for a tasty base!
- Garlic: Grab plump bulbs with fat cloves for mellow flavor.
Ready for Some Magic
- The Final Touch
- Blending in mayonnaise right at the end is the secret French twist here.
- Building Our Broth
- Let those garlic flavors fill your stock. It's like alchemy in a pot!
- Creating the Base
- Once the garlic's soft, mash it until it's totally smooth.
- Getting Started with Garlic
- Snip out any green bits in the garlic so it stays sweet, not sharp.
Do Your Thing
I love to plop on a poached egg or add some tender chicken when I need more protein. Wilt a bit of spinach in or sprinkle over a little Gruyère cheese if you wanna treat yourself. Both are just awesome!
Nail It Every Time
Want it silky? Patience is your best friend! Let your garlic take its time, and stir the mayonnaise in after you take the pot off the heat. These are the little tricks that totally pay off.
Stay Tasty
Leftovers keep super well in the fridge for a couple days. Just reheat slow and easy for another bowl. I always reach for a few chunks of baguette on the side—it just fits right in!
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Frequently Asked Questions
- → Why do you remove the garlic center?
- The middle part of garlic can taste bitter, especially with a lot of garlic. Taking it out gives the soup a better flavor.
- → What’s the reason for boiling garlic first?
- Boiling garlic softens it so it mashes easier and tones down the sharpness for a smoother flavor.
- → Why is mayonnaise tempered first?
- Mixing a little warm soup into the mayo first prevents it from splitting when it’s added to the whole pot.
- → Why can’t you boil the soup with mayonnaise?
- Boiling can make the egg-based mayo break apart, which ruins the smooth texture.
- → Do you have to strain the soup?
- It’s not a must, but straining really helps you get that silky traditional finish.