This Zuppa D’Aglio is a rich, velvety masterpiece that transforms humble garlic into a sweet, nutty delight. By roasting whole heads of garlic until charred and simmering them with onions, celery, and potatoes, the harsh edge of the garlic mellows into a deep, comforting warmth. The addition of dry white wine adds acidity to balance the richness, while heavy cream and fresh basil provide a lush, aromatic finish. It is the perfect hearty meal for chilly evenings, offering a sophisticated yet home-style dining experience. Serve it hot with crusty bread for soaking up every last drop of the flavorful broth.
Zuppa D’Aglio – Garlic Soup
Description
This Zuppa D'Aglio is a rich, velvety masterpiece that transforms humble garlic into a sweet, nutty delight. By roasting whole heads of garlic until charred and simmering them with onions, celery, and potatoes, the harsh edge of the garlic mellows into a deep, comforting warmth. The addition of dry white wine adds acidity to balance the richness, while heavy cream and fresh basil provide a lush, aromatic finish. It is the perfect hearty meal for chilly evenings, offering a sophisticated yet home-style dining experience.Ingredients
Directions
-
Cut two of the garlic heads in half horizontally across the middle to expose the cloves.
-
Remove the loose papery outer skin from the cut garlic halves.
-
Heat a griddle or cast-iron skillet over high heat until very hot.
-
Place the garlic halves cut-side down on the hot surface and char them until blackened on the bottom.
-
Peel the skins off all the roasted garlic cloves completely.
-
Heat the olive oil in a large saucepan over medium heat.
-
Add the chopped onion, celery, and peeled roasted garlic cloves to the pan.
-
Sauté the vegetables until they are lightly browned at the edges.
-
Pour in the dry white wine and bring the mixture to a boil.
-
Sprinkle the all-purpose flour over the vegetables and stir thoroughly to incorporate, ensuring it does not brown.
-
Add the chicken stock, 1/2 gallon of water, and the chopped potato to the pot.
-
Whisk the mixture well and bring it back to a boil.
-
Reduce the heat to maintain a rapid simmer and cook for approximately 1 hour and 15 minutes, or until the potatoes are tender.
-
Strain the soup to remove the solid vegetables, reserving the liquid broth.
-
Place the strained solids into a blender or food processor and puree until smooth, adding enough reserved broth to help blend.
-
Return the pureed vegetable mixture to the pot with the remaining broth and bring to a boil.
-
Stir in the whipping cream, fresh basil leaves, thyme, salt, white pepper, and Tabasco sauce.
-
Heat a small skillet with extra virgin olive oil over high heat.
-
Add the thinly sliced garlic slivers and toast them until browned around the edges.
-
Ladle the hot soup into serving bowls.
-
Garnish each bowl with the toasted garlic slivers and a slice of garlic-buttered French bread.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1264.4kcal
- % Daily Value *
- Total Fat 43.6g68%
- Saturated Fat 16.9g85%
- Cholesterol 88.2mg30%
- Sodium 135.6mg6%
- Total Carbohydrate 177.8g60%
- Dietary Fiber 15.6g63%
- Sugars 9.1g
- Protein 47.5g95%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chef's Tip: Andrea Apuzzo notes that slow-cooked garlic takes on a sweet nuttiness that differs greatly from its raw, sharp form. This sweetness is the hallmark of this soup.
Ingredients Note: You will need 5 sprigs of fresh thyme leaves, 2 teaspoons of salt, 1 teaspoon of white pepper, 1/2 teaspoon of Tabasco sauce, and 1 teaspoon of extra virgin olive oil for the garnish. These were listed in the original directions but not the ingredient list.
Wine Pairing: A Marinasco wine is suggested to accompany this dish.
Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock or water if it has thickened too much.
