This luxurious Zuppa D’Aglio transforms humble garlic into a silky, aromatic masterpiece. By roasting whole heads of garlic until blackened, you unlock a deep, sweet nuttiness that defines this classic Italian soup. The base is built with a soffritto of onions and celery, deglazed with dry white wine, and thickened with flour before simmering with chicken stock and potatoes. Once blended to a velvety smooth consistency, heavy cream and fresh basil add richness and brightness. It is a comforting, warming dish perfect for chilly evenings or as an elegant starter. Serve with toasted garlic slivers and crusty bread for a truly indulgent experience that highlights the gentle, sweet side of garlic.
Zuppa D’Aglio – Garlic Soup
Description
This luxurious Zuppa D'Aglio transforms humble garlic into a silky, aromatic masterpiece. By roasting whole heads of garlic until blackened, you unlock a deep, sweet nuttiness that defines this classic Italian soup. The base is built with a soffritto of onions and celery, deglazed with dry white wine, and thickened with flour before simmering with chicken stock and potatoes. Once blended to a velvety smooth consistency, heavy cream and fresh basil add richness and brightness. It is a comforting, warming dish perfect for chilly evenings or as an elegant starter. Serve with toasted garlic slivers and crusty bread for a truly indulgent experience that highlights the gentle, sweet side of garlic.Ingredients
Directions
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Cut two of the garlic heads in half horizontally and remove the papery outer skin.
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Place the halved garlic heads cut-side down on a very hot griddle or cast-iron skillet and roast until the cut surfaces are blackened and charred.
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Peel all the roasted garlic cloves completely.
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Heat 1/4 cup olive oil in a large saucepan over medium heat.
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Add the chopped onion, celery, and peeled roasted garlic to the pan and sauté until lightly browned at the edges.
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Pour in the dry white wine and bring the mixture to a boil.
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Sprinkle in the all-purpose flour and stir thoroughly to incorporate, ensuring it does not brown.
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Add the chicken stock, 1/2 gallon water, and the peeled, chopped potato.
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Whisk the pot well to combine all ingredients and bring the soup to a boil.
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Reduce the heat to maintain a rapid simmer and cook for approximately 1 hour and 15 minutes, or until the potatoes are tender.
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Strain the solids from the broth, reserving some broth for blending.
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Puree the strained solids in a blender or food processor along with enough reserved broth to create a smooth consistency.
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Return the puree to the pot with the remaining broth and bring back to a boil.
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Stir in the whipping cream, fresh basil leaves, 5 sprigs of fresh thyme leaves, 2 teaspoons salt, 1 teaspoon white pepper, and 1/2 teaspoon Tabasco sauce.
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Heat extra virgin olive oil in a small skillet over high heat.
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Toast 2 sliced garlic cloves in the hot oil until browned around the edges for garnish.
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Ladle the hot soup into bowls and garnish with the toasted garlic slivers.
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Float a slice of toasted, garlic-buttered French bread on top of each bowl before serving.
Nutrition Facts
Servings 6
- 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 Note: As Chef Andrea Apuzzo notes, "Garlic wears many hats. Most people think of it in its aggressive, green, aromatic, sharp form. But when garlic is cooked slowly for a long time, it takes on a sweet nuttiness that is every bit as interesting as its more raw flavors. The sweet side of garlic is exemplified by this soup."
Variations: For a vegetarian version, substitute chicken stock with vegetable stock. You can also add a splash of nutmeg for extra warmth.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or stock if the soup has thickened too much.
