Herbed Garlic Soup
Pureed, simmered garlic gives this soup a mellow, dairy-free creaminess
3 sprigs thyme
1 sprig rosemary
2 fresh bay leaves
8 cups water
2 heads of garlic, peeled (approximately 20 cloves)
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
3 egg yolks
¼ cup olive oil
1 Tbsp. sherry vinegar
6 French baguette slices
2 Tbsp. butter, melted
2 oz. shredded Gruyere, plus more for serving
1 Tbsp. chopped flat-leaf parsley, for garnis
Special equipment: cheesecloth
• Add the thyme, rosemary and bay leaves to a 12-inch square piece of cheesecloth. Tie the ends together to make a bouquet garni.
• Pour the water into a medium soup pot with a tight-fitting lid. Add the bouquet garni, garlic, salt and pepper. Bring to a low boil over medium-high heat then cover, reduce the heat to low and simmer 30 minutes.
• Turn off the heat and use a slotted spoon to remove the bouquet garni and any garlic skins that have floated to the top. Use an immersion blender to puree the garlic cloves until the broth is smooth and cloudy. Return the heat to low.
• Place the egg yolks in a small mixing bowl or immersion blender cup. Pulse the yolks with the immersion blender until they are foamy. Continue to pulse while slowly adding the olive oil. The mixture should become the texture of mayonnaise. Continue pulsing while slowly adding ½ cup hot broth to the egg mixture.
• Add the egg mixture and vinegar to the soup pot. Pulse with the immersion blender to combine then remove from heat. When the soup reaches room temperature, refrigerate overnight to deepen flavors.
• Before serving, bring the soup to a simmer over medium heat. Taste and adjust seasonings.
• Preheat the broiler with the rack 6 inches from the heat source. Brush the slices of baguette with the melted butter and top with the Gruyere. Toast until the cheese is bubbly, 1 to 2 minutes.
• Divide the soup between the bowls. Top with the Gruyere toasts, garnish with the parsley and serve with extra Gruyere on the side.