{"id":1248,"date":"2011-09-19T00:03:37","date_gmt":"2011-09-19T07:03:37","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=1248"},"modified":"2011-09-19T00:03:37","modified_gmt":"2011-09-19T07:03:37","slug":"garlic-soup","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/19\/garlic-soup\/","title":{"rendered":"Garlic Soup"},"content":{"rendered":"

Episode 120: Souper Soups For Supper<\/a>
\nRecipe: Garlic Soup<\/strong><\/p>\n

There are almost endless possibilities for variation here. Potatoes are my favorite thickening agent for garlic soup, but it can also be thickened with a roux of flour and butter or with bread, the traditional choice in the South of France, where this dish is a specialty. Onions and scallions can be used instead of leeks, although the soup won\u2019t have the same subtle taste. If you use the leeks, include most of the green leaves.<\/p>\n

Poultry or meat stock gives the soup more body and flavor, although it\u2019s good made with water. I have purposely kept the soup simple, but for a party, you could enrich it by adding a cup of light cream at the last minute.<\/p>\n

\"Garlic<\/a><\/p>\n

Serves 6 to 8<\/strong><\/p>\n

1\/4 cup olive oil
\n2 medium leeks, trimmed (leaving most of the green), split, washed, and sliced
\n12\u201315 garlic cloves
\n7 cups homemade chicken stock (see recipe below<\/strong>) or low-salt canned chicken broth
\n2 pounds potatoes, peeled and cut into 1-inch cubes (about 4 cups)
\n1 teaspoon salt, or to taste
\n2 cups cubed (1\/2-inch) firm-textured white bread
\n2 tablespoons unsalted butter<\/p>\n

Heat 2 tablespoons of the oil in a heavy pot. When it is hot, add the leeks and garlic and cook over medium heat for about 2 minutes, until the vegetables begin to soften. Add the stock, potatoes, and salt and bring to a boil. Cover, reduce the heat, and boil gently for 30 minutes.<\/p>\n

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet. When it is hot, add the bread cubes and saut\u00e9, stirring almost continuously, until they are evenly browned on all sides. Remove with a slotted spoon and set aside.<\/p>\n

When the soup is cooked, push it through a food mill. Stir the butter into the hot soup and serve with the croutons. <\/p>\n

\n

CHICKEN STOCK<\/strong><\/p>\n

Makes 3 quarts<\/strong><\/p>\n

It takes very little work to make your own stock; mostly it is a matter of being at home for the several hours it takes to cook. A flavorful money saver that is practically fat- and salt-free, homemade stock can be frozen in small quantities and used as needed.<\/p>\n

Chicken backs and necks are available at most supermarkets. If you don\u2019t see them, ask the butcher to set aside some for you. I also make stock from the bones of roasted chicken or turkey.<\/p>\n

4 pounds chicken bones (necks, backs, wings, etc.), skinless or with as little skin as possible
\n6 quarts cold water
\n1 large onion (about 8 ounces), quartered
\n1 tablespoon herbes de Provence
\n12 whole cloves
\n4 bay leaves
\n1 tablespoon dark soy sauce (optional)<\/p>\n

Combine the bones and water in a large stockpot and bring to a boil over high heat. Reduce the heat and boil gently for 30 minutes. Most of the fat and impurities will rise to the surface; skim off as much of them as you can and discard them.<\/p>\n

Add the onion, herbes de Provence, cloves, bay leaves, and soy sauce, if using, return to a boil, and boil gently for 2 1\/2 hours. Strain the stock through a fine strainer or a colander lined with dampened paper towels. Allow to cool.<\/p>\n

Remove the surface fat and refrigerate the stock for up to 5 days, or pour into containers and freeze.<\/p>\n

Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Potatoes are my favorite thickening agent for garlic soup, but it can also be thickened with a roux of flour and butter or with bread, the traditional choice in the South of France, where this dish is a specialty.<\/p>\n","protected":false},"author":5014,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3,6],"tags":[102],"coauthors":[],"class_list":["post-1248","post","type-post","status-publish","format-standard","hentry","category-recipes","category-soup","tag-garlic-soup"],"acf":[],"yoast_head":"\nGarlic Soup | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/19\/garlic-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Garlic Soup | Essential Pepin\" \/>\n<meta property=\"og:description\" content=\"Potatoes are my favorite thickening agent for garlic soup, but it can also be thickened with a roux of flour and butter or with bread, the traditional choice in the South of France, where this dish is a specialty.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/19\/garlic-soup\/\" \/>\n<meta property=\"og:site_name\" content=\"Essential Pepin\" \/>\n<meta property=\"article:author\" content=\"bayareabites\" \/>\n<meta property=\"article:published_time\" content=\"2011-09-19T07:03:37+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/garlic-soup560.jpg\" \/>\n<meta name=\"author\" content=\"Wendy Goodfriend\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Wendy Goodfriend\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/19\/garlic-soup\/\",\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/19\/garlic-soup\/\",\"name\":\"Garlic Soup | Essential Pepin\",\"isPartOf\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#website\"},\"datePublished\":\"2011-09-19T07:03:37+00:00\",\"dateModified\":\"2011-09-19T07:03:37+00:00\",\"author\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d\"},\"breadcrumb\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/19\/garlic-soup\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/19\/garlic-soup\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/19\/garlic-soup\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ww2.kqed.org\/essentialpepin\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Garlic Soup\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#website\",\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/\",\"name\":\"Essential Pepin\",\"description\":\"Jacques Pepin's Essential Recipes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ww2.kqed.org\/essentialpepin\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d\",\"name\":\"Wendy Goodfriend\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/image\/b12f4accea1a9681e83cc5dca87af7ff\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g\",\"caption\":\"Wendy Goodfriend\"},\"description\":\"I was the Senior Digital Producer for KQED Food up until July, 2018.\u00a0 Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! 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