Creole Garlic Soup
Submitted by thory
Creole garlic soup with beef broth and dry sherry, topped with bubbly Parmesan garlic toast. Think French onion soup’s Louisiana cousin. Ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIf French onion soup moved to the French Quarter and picked up a few tricks, this is what you’d get.
Whole garlic cloves get simmered in beef broth until they’re soft enough to mash, then the broth gets stretched with water and a generous pour of dry sherry.
The real magic is the toast: bread broiled with mashed garlic and Parmesan until it’s golden and bubbly, then floated on top of each steaming bowl.
It’s dead simple, deeply savory, and on the table in half an hour.
Kitchen Tips
- Use a full-flavored beef broth here since it’s the backbone of the entire soup
- Watch the cheesy toast closely under the broiler; it goes from golden to burned in seconds
- Add an extra clove or two of garlic if you really want to lean into it
- A splash of extra sherry stirred in at the end brightens the whole bowl
Ingredients
Directions
Add garlic cloves to beef broth in saucepan, cover and simmer 15 minutes, or untill garlic is soft.
Remove garlic and reserve; add water and sherry to broth Toast bread on one side under broiler, remove and spread. Mash reserved garlic and spread over bread; sprinkle with cheese. Broil toast until brown and bubbly, about 30 seconds. Place a piece of toast in each of the four soup bowls, ladle hot
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