Zuppa D’Aglio – Garlic Soup

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.

Cooking Method: Boiling, Roasting, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 1264

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.

Directions

1
Cut two of the garlic heads in half horizontally and remove the papery outer skin.
2
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.
3
Peel all the roasted garlic cloves completely.
4
Heat 1/4 cup olive oil in a large saucepan over medium heat.
5
Add the chopped onion, celery, and peeled roasted garlic to the pan and sauté until lightly browned at the edges.
6
Pour in the dry white wine and bring the mixture to a boil.
7
Sprinkle in the all-purpose flour and stir thoroughly to incorporate, ensuring it does not brown.
8
Add the chicken stock, 2 cups water, and the peeled, chopped potato.
9
Whisk the pot well to combine all ingredients and bring the soup to a boil.
10
Reduce the heat to maintain a rapid simmer and cook for approximately 1 hour and 15 minutes, or until the potatoes are tender.
11
Strain the solids from the broth, reserving some broth for blending.
12
Puree the strained solids in a blender or food processor along with enough reserved broth to create a smooth consistency.
13
Return the puree to the pot with the remaining broth and bring back to a boil.
14
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.
15
Heat extra virgin olive oil in a small skillet over high heat.
16
Toast 2 sliced garlic cloves in the hot oil until browned around the edges for garnish.
17
Ladle the hot soup into bowls and garnish with the toasted garlic slivers.
18
Float a slice of toasted, garlic-buttered French bread on top of each bowl before serving.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1264kcal

% Daily Value *
Cholesterol 88mgmg30%
Sodium 136mgmg6%
Protein 48gg96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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