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French Garlic Soup with Cheesy Crostinis Recipe

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4 from 9 reviews

This French Garlic Soup is a rich and velvety dish bursting with the deep, aromatic flavor of roasted garlic. Perfect for garlic lovers, it combines a smooth, creamy garlic-infused broth with cheesy Parmesan crostinis baked to golden perfection. Ready in just about 30 minutes, this comforting soup makes a satisfying lunch or dinner option with its elegant French roots.

  • Total Time: 37 minutes
  • Yield: 4 servings

Ingredients

Soup

  • 2 tbsp salted butter
  • 1 small white onion, minced
  • 2 heads of garlic (24 cloves), sliced in half
  • 2 thyme sprigs, stems discarded
  • ½ tsp dried sage
  • 8 cups chicken broth
  • 2 tbsp cornstarch
  • ¼ cup Parmesan cheese, finely grated + the rind
  • 3 large eggs

Cheesy Crostinis

  • ½ baguette (about a 12-inch piece), cut diagonally into ⅓-inch slices
  • 1 cup Parmesan cheese, finely grated
  • Extra virgin olive oil, for brushing

Instructions

  1. Sauté the aromatics: In a pot, melt the butter over medium heat. Once hot, add the minced onion, halved garlic cloves, thyme sprigs, dried sage, and a generous pinch of salt. Sauté on low heat for about 5 minutes until the garlic begins to soften and the onions become translucent.
  2. Add cornstarch and broth: Stir in the cornstarch to coat the aromatics, then pour in the chicken broth and add the Parmesan rind. Bring the mixture to a simmer and let it cook gently for 15 minutes to infuse the flavors.
  3. Blend the soup: Remove the thyme sprigs and Parmesan rind. Using an immersion blender (or transferring to a regular blender carefully), blend the soup until smooth and velvety. Return the soup to the pot and bring it back up to a gentle simmer, then turn off the heat.
  4. Temper the eggs: In a large bowl or measuring cup, beat the eggs well. Slowly drizzle in 2 to 3 cups of the hot soup into the eggs while whisking continuously to temper them and avoid curdling.
  5. Incorporate egg mixture: Pour the tempered egg mixture back into the pot with the remaining hot soup. Turn the heat back to low-medium and gently bring the soup to a simmer again, stirring constantly until slightly thickened.
  6. Prepare cheesy crostinis: Preheat your oven to 425°F (220°C). Arrange the baguette slices cut on a bias on a baking sheet in a single layer. Lightly brush both sides of each slice with extra virgin olive oil, then evenly sprinkle the grated Parmesan cheese over the top of each slice.
  7. Bake the crostinis: Bake in the preheated oven for 10 to 12 minutes until the cheese is golden and the bread is crispy. If the cheese needs more browning, place the crostinis under the oven broiler for about 1 minute to finish crisping the tops.

Notes

  • For a vegetarian version, substitute the chicken broth with vegetable broth.
  • Ensure you temper the eggs properly to avoid scrambling them in the hot soup.
  • Adjust the number of garlic cloves to your taste preference—this recipe is quite garlicky.
  • Use freshly grated Parmesan for the best flavor and melt.
  • Leftover crostinis can be stored in an airtight container and reheated to regain crispness.
  • Author: admin
  • Prep Time: 7 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Find it online: https://avascooking.com/french-garlic-soup-with-cheesy-crostinis-recipe/