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1
In a large pot, heat two tablespoons of the olive oil on medium heat and add the leeks and garlic.
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2
Cook, stirring occasionally for five minutes.
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3
Add the carrots and potatoes and cook for five more minutes.
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4
Add the two quarts of water and the bouillon cube and bring soup to a simmer.
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5
Partially cover with a lid and cook for about an hour.
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6
Just before serving, place the French bread cubes on a non-stick tray.
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7
Cover the bread with shredded cheese and drizzle the remaining tablespoon of olive oil on top (you can use more olive oil if you wish).
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8
Bake at 400*F. for 10 minutes.
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9
Meanwhile, in a food processor or blender, and working in small portions, puree the soup with the cream and butter until it is smooth.
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10
Return to soup pot and heat through.
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11
Season to taste with salt and pepper.
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12
To serve distribute the cheese topped croutons into soup bowls and ladle the soup on top.
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13
Note: Serving Suggestions:.
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14
There's no getting around it.
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15
This garlic soup recipe has a strong flavor and it does tend to take hold in the body for a while.
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16
So better to eat this with your beloved -- that way you can smell garlicky together.
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17
Also, most people find that although it is delicious, facing this soup in leftovers the next day can be a bit daunting.
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18
So best to make what you can finish in one sitting.
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19
With its substantial topping you can serve this easy soup as a main course, although I'd recommend a first course of a salad or perhaps something even heavier for hearty appetites.
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20
You don't have to use smoked garlic from Arleux to make this garlic soup recipe, but do make sure that you use excellent quality garlic.
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21
Look for heads of garlic that have large cloves (that will save you considerable time in preparing the garlic).
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22
The cloves should be firm, not soft or shriveled up.
