Zuppa D’Aglio – Garlic Soup

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.

Cooking Method: Boiling, Roasting, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 1264.4

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.

Directions

1
Cut two of the garlic heads in half horizontally across the middle to expose the cloves.
2
Remove the loose papery outer skin from the cut garlic halves.
3
Heat a griddle or cast-iron skillet over high heat until very hot.
4
Place the garlic halves cut-side down on the hot surface and char them until blackened on the bottom.
5
Peel the skins off all the roasted garlic cloves completely.
6
Heat the olive oil in a large saucepan over medium heat.
7
Add the chopped onion, celery, and peeled roasted garlic cloves to the pan.
8
Sauté the vegetables until they are lightly browned at the edges.
9
Pour in the dry white wine and bring the mixture to a boil.
10
Sprinkle the all-purpose flour over the vegetables and stir thoroughly to incorporate, ensuring it does not brown.
11
Add the chicken stock, 1/2 gallon of water, and the chopped potato to the pot.
12
Whisk the mixture well and bring it back to a boil.
13
Reduce the heat to maintain a rapid simmer and cook for approximately 1 hour and 15 minutes, or until the potatoes are tender.
14
Strain the soup to remove the solid vegetables, reserving the liquid broth.
15
Place the strained solids into a blender or food processor and puree until smooth, adding enough reserved broth to help blend.
16
Return the pureed vegetable mixture to the pot with the remaining broth and bring to a boil.
17
Stir in the whipping cream, fresh basil leaves, thyme, salt, white pepper, and Tabasco sauce.
18
Heat a small skillet with extra virgin olive oil over high heat.
19
Add the thinly sliced garlic slivers and toast them until browned around the edges.
20
Ladle the hot soup into serving bowls.
21
Garnish each bowl with the toasted garlic slivers and a slice of garlic-buttered French bread.

Nutrition Facts

Servings 4 servings

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.

Keywords: garlic, italian, soup, creamy, roasted, comfort food, basil, onion, celery, potato, chicken stock, wine, vegetarian option, winter, appetizer, main course, homemade, traditional, warming, flavorful

Read it online: https://www.chefs-mate.com/recipe/zuppa-daglio-garlic-soup-2/