Creamy Garlic Soup
The other day, I came across this recipe on 101 Cookbooks while reading my feeds, and couldn’t get it out of my head while I was on the computer. I ended up having to go into the kitchen and just make it for dinner.
My only substitutions were oregano and parsley for bay leaves, sage, and thyme, because I didn’t have any of those three at home.
The other thing I did differently was to not strain the garlic pieces out of the broth, so I ended up giving it a quick blend at the end, which made it frothy and light. Also…it didn’t thicken up at all on its own, so I had to add some corn starch mix to thicken it up a bit.
Since we don’t do baguettes, I served it on top of pieces of homemade rye-caraway bread. Yum. The caraway gave a nice aroma to the whole dish. We both loved it. It was light and creamy.