Emeril’s Garlic Soup with Creole Croutons is my stepmom’s go-to recipe for colds and the flu and when she heard Cam and I were sick last week she sent it over. This velvety rich garlic concoction went down easily and was super flavorful so I wanted to share. While many of you also recommended soup as your top remedy, some of my other fav responses included:
- Ginger bath (ginger powder, baking soda & epsom salt)
- Turkey Tail
- Onion Socks (right before bed cut up raw onions, put them in plastic bags, then put them on your feet and tie them off overnight.)
- Horse aspirin
Thanks to everyone who reached out with recs and/or to check on us!
Recipe
Emeril’s Garlic Soup with Creole Croutons
Equipment
- 1 food processor or blender
Ingredients
Soup
- 2 tablespoon olive oil
- 1½ cups sliced onions
- ⅓ cup peeled garlic cloves (12-14)
- 3 bay leaves
- 2½ teaspoon salt
- 7 turns freshly ground pepper
- 2 quarts chicken stock
- 1 teaspoon fresh chopped basil
- 1 teaspoon fresh chopped thyme
- 2 cups diced day-old bread (I used homemade sourdough but the recipe calls for French or Italian)
- ½ cup heavy cream
- ⅓ cup freshly grated parmesan cheese
- 1 cup creole croutons (see below)
Creole Seasoning for Croutons (makes ⅔ cup)
- 2½ tablespoon paprika
- 2 tablespoon salt
- 2 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Heat the oil in a soup pot over high heat. Add the onions, garlic cloves, bay leaves, salt and pepper. Stir well and saute until the onions are caramelized for about 7 minutes. Note: Don't let the onions get too dark; they should be sweet-tasting and a rich golden-brown color.
- Stir in the stock, basil and thyme and bring to a boil. Reduce the heat and simmer for about 40 minutes. Turn the heat back up to high and whisk in the bread and the cream, and continue whisking until the bread has disintegrated into the soup, for about 10 minutes. Whisk in the parmesan and remove from the heat.
- While the soup is simmering, prepare the croutons. Preheat the oven to 375F. Toss 1 cup of day-old bread cubes with 2 teaspoon olive oil and 1 teaspoon Creole Seasoning on a baking sheet and bake until golden brown, for about 4 minutes. Store in an airtight container at room temperature for 3 days.
- Puree the soup in a food processor or blender.
- Serve the soup hot. Top with the croutons and, as Emeril says, BAM!
Nutrition
Calories: 541kcalCarbohydrates: 67gProtein: 22gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 36mgSodium: 4257mgPotassium: 736mgFiber: 7gSugar: 12gVitamin A: 2202IUVitamin C: 8mgCalcium: 267mgIron: 6mg
Tried this recipe?Let us know how it was!
