Poached garlic lends its lovely flavor to the soup, and then everything gets a quick whirl in the food processor, producing a light, creamy soup—without cream. Add some crunch to this with Cheesy Crostini (page 60).
Recipe information
Yield
for 1 quart of finished soup, serving 4
Ingredients
Preparation
Step 1
Poach the garlic in water, as for the purée on page 67, until the cloves are soft and the water is nearly evaporated. Heat the savory soup base to a gentle boil, add the garlic and any drops of poaching water; stir in the onion, salt, and pepper. Return to the boil, and cook covered for about 30 minutes—or uncovered, if you want it thicker.
Step 2
Let the soup cool at room temperature, then purée it in a food processor or blender, in batches if necessary. Taste, and adjust the seasonings. Reheat the soup, and serve right away in warm bowls, with freshly grated cheese and extra-virgin olive oil. If you’ve made crostini, float two or three in each bowl; top with spoonfuls of cheese and a swirl of olive oil.
