Garlic Soup
- 2 tablespoons peanut oil
- 9 garlic cloves
- 4 tablespoons flour
- 8 cups chicken broth
- 1 tablespoon soy sauce
- salt (to taste)
- pepper (to taste)
- 6 slices bread (Italian)
- 2 cups gruyere (shredded)
- Peel garlic cloves and crush them with the flat side of your knife.
- Add oil to Dutch oven.
- Add garlic into the oil.
- Saute until light golden in color stirring frequently on medium heat.
- (Don't burn the garlic).
- Then add the flour.
- Mix it thoroughly with the garlic and oil making a roux.
- Add chicken broth and soy sauce with roux.
- Bring soup to a boil, then reduce and simmer for 15 minutes.
- Use a blender to puree the soup in batches.
- (Warning: When blending hot liquids in a blender, remove the center of the blender lid and place a towel over the hole.
- This allows the steam to escape safely).
- Return soup back to pot.
- Salt & pepper to taste.
- Toast bread.
- Ladel soup into oven safe dishes, top with toast and top toast with cheese.
- Broil in oven until cheese is melted and golden.
- Enjoy!
peanut oil, garlic, flour, chicken broth, soy sauce, salt, pepper, bread, gruyere
Taken from www.food.com/recipe/garlic-soup-493331 (may not work)