Soupe a L Ail Aux Pommes De Terre Saffron Flavored Garlic Soup
Indulge in the luxurious flavors of Soupe à l’Ail aux Pommes de Terre, a saffron-scented garlic and potato soup that embodies the essence of French comfort food. This creamy creation combines tender potatoes, caramelized garlic, and a hint of saffron, balanced perfectly with fresh thyme and subtle notes of bay leaf. Topped with golden Gruyère-crusted baguette slices, this soup not only warms the soul but elevates your dining experience with its elegant presentation. Ready in just an hour, it's an impressive yet approachable recipe ideal for cozy gatherings or an indulgent meal for two. Serve piping hot and finish with a drizzle of olive oil or a touch of saffron for a truly gourmet touch. Perfect for garlic lovers and fans of French cuisine alike!
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Recipe Information
Ingredients
- 8 whole garlic cloves
- 1 medium yellow onion
- 3 medium potatoes
- 6 cups vegetable stock
- 0.5 teaspoons saffron threads
- 0.5 cups heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 whole bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 pieces baguette slices
- 0.5 cups grated Gruyère cheese
Instructions
Peel and slice the garlic cloves thinly. Peel and dice the onion and potatoes into small cubes.
In a large pot, heat the olive oil and butter over medium heat. Add the sliced garlic and cook for 2-3 minutes until fragrant but not browned.
Add the diced onion and cook for another 5 minutes until soft and translucent.
Stir in the diced potatoes and season with salt and black pepper. Cook for 2 minutes, stirring occasionally.
Pour in the vegetable stock and add the bay leaf, thyme sprigs, and saffron threads. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the potatoes are tender.
Remove the pot from heat and discard the bay leaf and thyme sprigs. Blend the soup with an immersion blender or in batches using a stand blender until smooth.
Stir in the heavy cream and adjust seasoning with more salt or pepper, if needed. Simmer for 5 minutes on low heat until the soup is warmed through.
While the soup is simmering, preheat the broiler. Place the baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes on each side, or until golden brown.
Top each toasted baguette slice with grated Gruyère cheese and return to the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Serve the soup hot in bowls, garnished with the cheesy baguette slices. Optionally, add a few more saffron threads or a drizzle of olive oil for an elegant finish.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 7370 mg | 320% | |
| Total Carbohydrate | 328.9 g | 120% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 33.3 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 926 mg | 71% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 6280 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
