Description
This Country French Garlic Soup (Velouté) is a rustic, brothy soup infused with garlic, sage, and a creamy mayonnaise-based thickener. Light yet velvety, it’s the perfect comforting dish for cold evenings or when you need an immune-boosting meal.
Ingredients
Scale
- 1 large head of garlic, peeled and halved
- 8 cups (64 oz) chicken or vegetable stock
- 1 small bunch fresh sage
- 1 bay leaf
- Salt and black pepper to taste
- Mayonnaise Thickener:
- 1 large egg yolk
- ⅔ cup olive oil
- 1 teaspoon Dijon mustard
- Pinch of salt
- Optional Garnishes:
- Crusty croutons
- Drizzle of olive oil
- Fresh parsley or chives
- Sprinkle of smoked paprika
Instructions
- Prepare the Garlic: Peel and halve the garlic cloves. Remove the small green sprout if present.
- Make the Garlic Broth: In a large pot, bring the stock, sage, and bay leaf to a simmer. Boil the garlic cloves separately for 3-4 minutes, then mash them into a paste. Stir the garlic paste into the broth and simmer for 10 more minutes.
- Make the Mayonnaise Thickener: In a small bowl, whisk the egg yolk, mustard, and salt. Gradually drizzle in the olive oil while whisking continuously to create a creamy mayonnaise.
- Incorporate the Mayonnaise: Temper the mayonnaise by whisking in a ladleful of hot soup, then slowly stir the tempered mixture back into the pot. Stir continuously over low heat without boiling.
- Strain for a Smoother Texture (Optional): For an ultra-smooth soup, strain it through a fine-mesh sieve.
- Serve & Garnish: Ladle into bowls and top with croutons, a drizzle of olive oil, fresh herbs, and smoked paprika.
Notes
- Avoid boiling the soup after adding the mayonnaise thickener to prevent separation.
- For a richer flavor, roast the garlic before adding it to the broth.
- This soup does not freeze well due to the emulsified thickener.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French