Creamy Poached Garlic and Onion Soup

1. 1

   Poach the garlic in water, as for the puree on page 67, until the cloves are soft and the water is nearly evaporated.

2. 2

   Heat the savory soup base to a gentle boil, add the garlic and any drops of poaching water; stir in the onion, salt, and pepper.

3. 3

   Return to the boil, and cook covered for about 30 minutesor uncovered, if you want it thicker.

4. 4

   Let the soup cool at room temperature, then puree it in a food processor or blender, in batches if necessary.

5. 5

   Taste, and adjust the seasonings.

6. 6

   Reheat the soup, and serve right away in warm bowls, with freshly grated cheese and extra-virgin olive oil.

7. 7

   If youve made crostini, float two or three in each bowl; top with spoonfuls of cheese and a swirl of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.