This was made for one of the courses for our medieval feast.  I was skeptical as to how it would taste, but it sounded so simple that I thought it just might be delicious.  It was!  It was also a snap to make.  I definitely will be making it on a regular basis which will make my husband, the soup connoisseur, very happy.

The recipe was taken, as were all the other recipes I used to make our dinner, from The Historical Cookery Page at godecookery.com and was contributed by Earl Bless, adapted by yours truly.

I added much more garlic than the original recipe called for, figuring if it was called “Garlic Soup” I’d make it live up to its name, and to my knowledge, no vampires came lurking around in the night…but, then again, neither did my husband.

The bread makes all the difference in the texture.  Rather than pureeing it in a food processor, an option listed as one method of making the soup, I whisked it as it simmered to blend the bread until it seemed to melt into the liquid.  It was richly flavored and creamy.

Ingredients:

3 T Extra virgin olive oil

1/4 c. butter

2 small heads of garlic, minced

6 cups cubed, crusty white bread

1 tsp. paprika

5 cups chicken stock

Salt to taste

Parsley, chopped to use as garnish.

Method:

Heat oil in the bottom of a stock pot.  Add butter to melt.

Sweat garlic in oils.  Add bread cubes and allow them to absorb the fats and turn golden.

Add the paprika and chicken stock.

Simmer while whisking until the bread absorbs the liquid and thickens the soup.

Season to taste.  Garnish and serve.

Also GREAT the next day and the next day…