We first made this soup close to two years ago and really loved it. As is our habit, I find recipes to try then Eric and I decide together which one is for dinner each night we intend to cook. I’m usually the shopper and sous chef and Eric is the head chef. This division of labor works for us. We’ll both go through the recipe ahead of time to ensure the execution of the recipe goes smoothly. On Eric’s read through of the recipe before starting, he found carrot listed in the directions but not in the ingredient list. Errors happen. I went back to the website to check and discovered the translocation error was mine. As we usually keep carrots on hand, it was not too much trouble to rectify my mistake and we were soon making, then enjoying the soup.

It’s called garlic soup for a good reason. There’s a whole head of garlic in it! But don’t worry, while the garlic flavor is detectable, the cooking process mellows and sweetens the pungency of the garlic. The carrot naturally adds some sweetness to the soup as well. The original recipe called for half-and-half. We used cooked rice to thicken the soup instead, making for a heartier and more satisfying meal.

Garlic Soup with Sourdough Breadsticks

Garlic Soup with Sourdough Breadsticks (adapted from cookinglight.com)  Total Time Required: 40 minutes, Active Time: 15 minutes, Makes: 2 – 4 servings

Ingredients:

• 5 ounces sourdough bread, divided
• 3 tablespoon unsalted butter, melted, divided
• 1 tablespoon olive oil
• 1 cup halved shallots, or quartered if large (about 3 medium shallots, 6 ounces)
• 1 medium garlic head, cloves peeled and halved, (about 10 cloves)
• 1 medium carrot, peeled and coarsely chopped (about 1/3 cup, 1-1/2 ounces)
• 1/3 cup dry white wine
• 2 cups chicken stock
• 3/4 teaspoon kosher salt
• 3 thyme sprigs
• 1/2 cup cooked rice
• cracked black pepper and additional thyme, for serving

Directions:

Preheat the oven to 375ºF. Finely chop 1 ounce of bread and set it aside. Cut the remaining 4 ounces of bread into 16 sticks. Stir together 2 tablespoons of melted butter and the oil in a small bowl. Brush the butter-oil mixture evenly over all sides of the breadsticks. Set aside any remaining butter-oil mixture. Arrange the breadsticks in a single layer on a baking sheet. Bake the breadsticks, turning occasionally, until they are evenly toasted, about 12 minutes.

Make the sourdough breadsticks.

Meanwhile, heat the remaining tablespoon of butter and the butter-oil mixture in a large saucepan over medium-low heat. Add the shallots, garlic, and carrot. Cover and cook, stirring occasionally, until the vegetables are tender when pierced with a fork, about 10-15 minutes.

Cook the shallots, garlic, and carrot.

Increase the heat to medium-high. Add the wine and cook until the liquid is mostly evaporated, about 2 minutes.

Add the wine to the pot.

Add the chopped bread, stock, salt, thyme, and cooked rice. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the vegetables are very tender and the bread has dissolved, about 10 minutes.

Add the chopped bread, stock, thyme, and cooked rice to the pot.

Discard the thyme sprigs. Using a wand blender, process the soup until it is smooth, about 2 minutes.

Discard the thyme sprigs and blend the soup.

Return the soup to medium heat and cook, stirring occasionally, until it is warmed through, about 2 minutes. Ladle the soup into bowls and garnish with pepper and springs of thyme. Serve with the breadsticks.

Serve the soup with the breadsticks.

The garlic is mellow and sweet in this soup!  ~Linda

Garlic Soup with Sourdough Breadsticks (adapted from cookinglight.com)  Total Time Required: 40 minutes, Active Time: 15 minutes, Makes: 2 – 4 servings

Ingredients:

• 5 ounces sourdough bread, divided
• 3 tablespoon unsalted butter, melted
• 1 tablespoon olive oil
• 1 cup halved shallots, or quartered if large (about 3 medium shallots, 6 ounces)
• 1 medium garlic head, cloves peeled and halved, (about 10 cloves)
• 1 medium carrot, peeled and coarsely chopped (about 1/3 cup, 1-1/2 ounces)
• 1/3 cup dry white wine
• 2 cups chicken stock
• 3/4 teaspoon kosher salt
• 3 thyme sprigs
• 1/2 cup cooked rice
• cracked black pepper and additional thyme, for serving

Directions:

Preheat oven to 375ºF. Finely chop 1 ounce of bread and set it aside. Cut the remaining 4 ounces of bread into 16 sticks. Stir together 2 tablespoons of the melted butter and the oil in a small bowl. Brush the butter-oil mixture evenly over all sides of the breadsticks. Set aside any remaining butter-oil mixture. Arrange the breadsticks in a single layer on a baking sheet. Bake the breadsticks, turning occasionally, until they are evenly toasted, about 12 minutes.

Meanwhile, heat the remaining tablespoon of butter and the butter-oil mixture in a large saucepan over medium-low heat. Add the shallots, garlic, and carrot. Cover and cook, stirring occasionally, until the vegetables are tender when pierced with a fork, about 10-15 minutes. Increase the heat to medium-high. Add the wine and cook until the liquid is mostly evaporated, about 2 minutes. Add the chopped bread, stock, salt, thyme, and cooked rice. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the vegetables are very tender and the bread has dissolved, about 10 minutes.

Discard the thyme sprigs. Using a wand blender, process the soup until it is smooth, about 2 minutes. Return to medium heat and cook, stirring occasionally, until the soup has warmed through, about 2 minutes. Ladle the soup into bowls and garnish with pepper and springs of thyme. Serve with the breadsticks.