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I've got an amazing dish to talk about from the small village of Lautrec! This creamy French garlic velouté holds a special place in my heart with its gentle flavors and smooth consistency. What makes it stand out is the clever mayo trick that turns ordinary ingredients into something extraordinary. Whenever I cook this up, it feels like I'm sitting in a little French café!
Why You'll Love Garlic Soup
This soup isn't just tasty—it's packed with goodness! The garlic brings awesome flavor while boosting your health too, making it perfect when you're feeling sick or just want something cozy. I always turn to this recipe on cold nights when I need something that won't weigh me down but still hits the spot.
Soup Essentials
- Garlic: Go for juicy, large bulbs as they'll give you that wonderful mild taste.
- Chicken Stock: This forms your soup's backbone—try making your own for best results!
- Fresh Sage: Brings fantastic scent to your broth.
- Egg: The secret behind that velvety finish.
- Olive Oil: Don't skimp here—quality extra virgin really counts.
- Salt: Just a pinch to highlight everything else.
Creating Culinary Wonder
- Handling Your Garlic
- The way you treat your garlic matters! We'll carefully take out those inner sprouts since they can add unwanted bitterness.
- Forming Your Foundation
- Smashing those soft cloves creates something truly precious!
- Enhancing Your Stock
- You can actually see the garlic working its way into the broth—it's amazing to watch.
- Finishing With Flair
- Using mayo this way is what gives our soup that authentic French touch.
Personal Touches
You can drop in a poached egg or shredded chicken if you want more protein. Fresh spinach works great when added at the last minute! And when you feel like treating yourself, a bit of grated Gruyère on top is totally worth it!
Foolproof Tips
Getting that smooth texture comes down to patience! Don't hurry when cooking the garlic and always add your mayo carefully away from heat. These small steps make all the difference between good and fantastic soup.
Storage Ideas
You can store this soup in your fridge for a couple days no problem. Just heat it slowly when you want more. I can't get enough of dunking crusty bread pieces into it—they go together so well!
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Frequently Asked Questions
- → Why take out the garlic sprout inside?
- The small sprout can bring bitterness to the dish, especially when using large amounts. Removing it lets the soup taste more balanced.
- → Why cook the garlic separately first?
- Boiling garlic beforehand softens it and tones down its strong bite for a gentler flavor in the soup.
- → Why is tempering the mayo important?
- Mixing some warm soup into the mayo first ensures it won’t curdle when added back into the larger pot.
- → Why should the soup not boil after adding mayo?
- Boiling could break the mayo, leaving it clumpy instead of smooth and creamy.
- → Do you really need to strain it?
- Straining is optional but helps make the texture super silky and luxurious if you're after the traditional style.