Description
This French Garlic Soup with Cheesy Crostinis is a comforting and flavorful dish featuring a rich, creamy garlic broth enhanced with thyme and sage, complemented by crispy baguette slices topped with melted Parmesan cheese. Perfect for a cozy meal, this recipe blends aromatic ingredients with a smooth texture and cheesy crunch.
Ingredients
Scale
Soup
- 2 tbsp salted butter
- 1 small white onion, minced
- 2 heads of garlic (24 cloves), sliced in half
- 2 thyme sprigs, stems discarded
- ½ tsp dried sage
- 8 cups chicken broth
- 2 tbsp cornstarch
- ¼ cup Parmesan cheese, finely grated + rind
- 3 large eggs
Cheesy Crostinis
- ½ baguette (about a 12-inch piece), cut diagonally into ⅓-inch slices
- 1 cup Parmesan cheese, finely grated
- Extra virgin olive oil, for brushing
Instructions
- Sauté Aromatics: In a pot, melt the butter over medium heat. Once hot, add the minced onion, halved garlic cloves, thyme sprigs, dried sage, and a generous pinch of salt. Sauté on low heat for about 5 minutes or until the garlic starts to soften, releasing fragrant aromas.
- Add Cornstarch and Broth: Stir in the cornstarch to coat the aromatics evenly, then slowly pour in the chicken broth along with the Parmesan rind. Bring the mixture to a simmer and cook gently for 15 minutes to develop deep flavors.
- Blend the Soup: Remove the thyme sprigs and Parmesan rind. Using an immersion blender or carefully transferring to a regular blender, blend the soup until completely smooth and creamy. Return the soup to the pot and bring it to a simmer again, then turn off the heat.
- Temper the Eggs: In a bowl or measuring cup, beat the three eggs thoroughly. Slowly drizzle in the hot soup while continuously whisking to temper the eggs and prevent scrambling.
- Combine Egg Mixture with Soup: Stir in 2 to 3 cups of broth from the pot before adding the egg mixture back into the pot. Place the pot over low to medium heat and gently bring the soup back to a simmer, stirring constantly to thicken and integrate the eggs fully.
- Prepare Crostinis: Preheat your oven to 425℉ (220℃). Slice the baguette diagonally into ⅓-inch thick pieces and arrange them in a single layer on a baking sheet. Lightly brush both sides of each slice with extra virgin olive oil and sprinkle evenly with the finely grated Parmesan cheese.
- Bake Crostinis: Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the cheese is golden brown and the bread is crisp. For extra browning and crispness, you may broil the crostinis for about 1 minute, watching carefully to avoid burning.
- Serve: Ladle the hot, creamy garlic soup into bowls and serve immediately alongside the cheesy crostinis for dipping or topping.
Notes
- Use fresh garlic for the best flavor; roasting the garlic before adding can mellow the sharpness if preferred.
- Tempering the eggs carefully is crucial to avoid curdling in the soup.
- The Parmesan rind adds deep flavor—don’t omit this step.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Store leftovers in the refrigerator; reheat gently to prevent eggs from scrambling.
