Deb's Garlic Soup

Elephant garlic adds mild, sweet flavor to chicken broth in this easy, healing garlic soup that's served over toasted Parmesan bread cubes.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 169 Calories

Ingredients

• 5 cups chicken broth
• 4 slices bread
• 2 tablespoons butter, softened, or to taste
• 2 tablespoons grated Parmesan cheese, or to taste
• 1 pinch lemon-pepper seasoning, or to taste
• 1 pinch smoked paprika, or to taste
• 1 large head elephant garlic
• Himalayan sea salt to taste

Recipe Instructions

Step 1

Peel and chop garlic. Transfer to a medium saucepan, add chicken broth, and bring to a slight boil. Remove soup from the heat and cover with a lid; let stand for 10 minutes.

Step 2

Divide bread cubes between 4 soup bowls. Sprinkle with sea salt and lemon-pepper seasoning. Use a ladle to stir soup, then scoop broth and garlic pieces and fill the bowls. Stir until bread cubes are well mixed, then serve.

Step 3

Meanwhile, butter bread slices and sprinkle with Parmesan cheese and paprika. Place in a toaster oven and toast on the medium setting (5 or 6) until crusty-just don't burn it. Remove toast from the oven and use a serrated knife to cut into small cubes.