French-Style Garlic Soup
From: Jojo, La Sarre, Abitibi, Quebec, Canada
Comments: Do not brown the garlic; pour in broth as soon as it just starts to color.
Servings: 4
  • 1/4 cup [60 mL] olive oil
  • 8 cloves garlic, finely minced
  • 2 1/2 cups [625 mL] beef broth
  • 2 1/2 cups [625 mL] poultry broth
  • 4 thick slices crusty bread, toasted
  • 4 thick slices Gruyere or Cheddar cheese
  • 2 tablespoons [30 mL] freshly chopped parsley
  • Heat olive oil into a large enough casserole; soften minced garlic for 2 minutes.
  • Pour in beef broth and poultry broth.
  • Bring to a boil and leave to simmer over low heat for 10 minutes.
  • Meanwhile, preheat oven broiler.
  • Evenly pour soup into 4 oven-safe soup bowls.
  • Top each serving with a slice of bread, then with a slice of Gruyere or Cheddar cheese.
  • Lightly brown under preheated oven broiler.
  • Serve immediately, evenly sprinkled with freshly chopped parsley.