French Garlic Soup (with Cheesy Crostinis) - The Bold Appetite
Rich, velvety, and bursting with garlic flavor, this French Garlic Soup made in the pressure cooker is the ultimate 30-minute comfort food, served with golden cheesy crostinis.
Equipment
- 1 Immersion blender or blender
Ingredients
Main Ingredients
- 2 tablespoon Salted butter
- 1 small White onion minced
- 2 heads Garlic 24 cloves, sliced in half
- 2 Thyme sprigs stems discarded
- ½ teaspoon Dried sage
- 8 cups Chicken broth
- 2 tablespoon Cornstarch
- ¼ cup Parmesan cheese finely grated + the rind
- 3 Eggs
Cheesy Crostinis
- ½ Baguette about a 12-inch piece, cut diagonally in ⅓-inch slices
- 1 cup Parmesan cheese finely grated
- Extra virgin olive oil
Instructions
Instructions
- Melt the butter in a large pot over medium heat. Add minced onion and sauté until translucent, about 5 minutes.
- Add halved garlic cloves, thyme sprigs, and dried sage. Cook for 5-7 minutes until garlic is lightly golden and aromatic.
- Pour in chicken broth and add Parmesan rind. Bring to a boil, then reduce heat to a gentle simmer uncovered for 20 minutes.
- Remove Parmesan rind. Blend soup using immersion blender or in batches in countertop blender until silky smooth.
- Make a slurry by mixing cornstarch with 2 tablespoon water. Stir into soup, simmer 5 minutes more until slightly thickened.
- Add grated Parmesan cheese and stir until melted.
- Whisk eggs in small bowl. Slowly pour into soup while stirring constantly to form egg ribbons. Season with salt and pepper.
- Preheat oven to 400°F for crostinis.
- Arrange sliced baguette on baking sheet, brush with olive oil. Toast 5 minutes.
- Sprinkle Parmesan cheese on baguettes, return to oven for 3-5 minutes until cheese is bubbly and golden.
- Serve soup hot with cheesy crostinis on the side or floating on top.
Notes
Store leftover soup in airtight containers in the fridge for up to 4 days. Freeze to extend life and toast crostinis fresh to preserve crunch.