New season garlic soup with poilâne toast

Name: New season garlic soup with poilâne toast (Soupe à l’ail et pain poilâne)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves: 4
Cuisine: French
Ingredients: 2 bay leaves; sea salt and freshly ground black pepper; 125 g (4½ oz) potato, chopped; 1.5 litres (2¾ pints) chicken or vegetable stock; 125 g (4½ oz) bacon, chopped; 175 ml (6 fl oz) olive oil; bunch of fresh thyme; 2 new season garlic bulbs; bunch of fresh parsley, chopped; 2 slices poilâne sourdough bread, toasted

Soupe à l’ail et pain poilâne

Preparation info

Serves:
4

Difficulty
Easy
Ready in
55 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

New season garlic has a beautiful pinky-purple colour with a green stem. The flavour and aroma is so clean and fresh it always reminds me of spring and makes my heart beat with the thought of warm summer days, filling markets with seasonal produce.

Ingredients

2 new season garlic bulbs
175 ml (6 fl oz) olive oil

Europe
France
Aquitaine
Mediterranean
Soup
Spring
Summer

Method

Crush, peel and chop the garlic and place in a saucepan with a little of the oil and all the bacon and potato. Sauté gently over a low heat for 8 minutes, without browning.

Add the stock, herbs and seasoning, bring to the boil and simmer for 30 minutes. Remove the herbs and add the remaining oil. Blend rapidly with a hand-held electric blender until smooth and emulsified. Check the seas