|This soup is as good as anything you’ve ever had in a restaurant – it’s wonderfully rich and velvety.
Heat olive oil over medium heat, add all the onions and 10 cloves of garlic, and sauté until soft, about 5 minutes.
Meanwhile, combine bread crumbs with half of the milk and mix well. Add to garlic along with stock and salt, lower heat, and simmer for 15 minutes.
Add miso and the remaining clove of garlic and simmer another 15 minutes.
Remove from heat and carefully purée with immersion blender.**
Sitr in the rest of the milk and heat through but don’t let it boil.
Ladle into bowls, garnish, and serve.
|Despite the name, garlic soup is not overwhelmingly garlicky; cooking mellows the flavor.
* You can replace up to one cup of the stock with water; any more than that and the flavor will suffer.
** If you only have a normal blender, be extremely careful: purée it in batches so that there is no risk of near-boiling soup bursting out of the top and scalding you.
Also try Garlic walnut soup
|Abbreviations | Conversions | Cooking tips