ONLY if you love garlic! This brothy Country French Garlic Soup is quick to make, rich in flavor, and absolutely soul-warming. It’s paired with crispy Parmesan crostini for the perfect bite. So, if you LOVE garlic, this one’s a must-save! @theboldappetite
Ingredients (serves 4) 2 tablespoons salted butter 1 small white onion, minced 2 heads of garlic (24 cloves), sliced in half 2 thyme sprigs ½ teaspoon dried sage Kosher salt, to taste 8 cups chicken broth 2 tablespoons cornstarch Parmesan cheese rind plus ¼ cup finely grated Parmesan 3 large eggs ½ baguette (about a 12-inch piece), cut diagonally in ⅓-inch slices 1 cup shredded parmesan cheese 1. Preheat the oven to 425°F (220°C). In a pot, melt the butter over medium heat. Once hot, add the onion, garlic, thyme, sage, and a generous pinch of salt. Sauté on low for about 5 minutes, or until the garlic starts to soften. Add the broth, cornstarch, and Parmesan rind, then simmer over low heat for 15 minutes. Use an immersion blender or a regular blender to blend the soup until smooth. 2. In a large bowl, beat the eggs. Slowly drizzle in 2–3 cups of hot soup while continuously whisking to temper the eggs. Add the tempered egg mixture back to the soup. (Make sure the heat is off to prevent scrambling the eggs.) Bring the soup to a gentle simmer over low heat, then remove from heat, and toss in the ¼ cup grated Parmesan cheese. 3. While the soup is cooking, coat the baguette slices equally with the 1 cup shredded Parmesan cheese. Toast them on a baking sheet in the preheated oven for 10–12 minutes, until the cheese is crisp. 4. For added heartiness, stir shredded chicken, cooked rice, or roasted vegetables into the cooked soup.
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