9 4 [ the tuscan sun cookbook

GARLIC SOUP

No cause for

alarm—the

copious amount of garlic

in this recipe is attenu-

ated by the simmering,

during which the

strength dissipates but

th e fl avor stays. Serve

this soup warm or

chilled, topped with

toasted croutons or a

slice of bruschetta.

SERVES 4

2 medium potatoes, peeled and diced 1 yellow onion, chopped 2 tablespoons extra-virgin olive oil 2 whole heads of garlic, peeled 5 cups chicken stock ½ teaspoon salt ½ teaspoon pepper 1 tablespoon fresh thyme leaves or

1½ teaspoons dried ½ cup heavy cream snipped chives, for garnish

Steam the potatoes, about 10 minutes. In a 6-quart heavy saucepan

over medium heat, sauté the onion in the olive oil. When it begins to

turn translucent, in a few minutes, add the garlic and turn the heat to

low. The garlic should soften but not brown—cook gently, about 15 minutes.

Add the potatoes to the onion and garlic, along with 1 cup of the chicken stock. Season

with the salt and pepper. Bring just to a boil, then quickly lower the heat and simmer very

gently for 20 minutes. Purée with an immersion blender and add the remaining 4 cups of

stock and the thyme. Stir with a whisk and simmer for 20 minutes to blend fl avors.

Whisk in the heavy cream. Serve warm or chilled. Stir before serving. Scatter the

snipped chives on top.

11_09_313 The Tuscan Sun Cookbook X5_MacPro6_12_GMG Proof 2Maye_9780307885289_3p_02_r1_CS4_TP2.indd 94Maye_9780307885289_3p_02_r1_CS4_TP2.indd 94 18/10/2011 5:36 PM18/10/2011 5:36 PM