Roasted Garlic Croutons and Basil Puree Topping from Food, Health and Happiness
Top your favorite soup with this clever garnish!
garlic clove(s)6 clove(s), medium, peeled
extra virgin olive oil1 Tbsp
sea salt1 tsp
table salt¼ tsp
French baguette bread1 piece(s)
table salt1 tsp
extra virgin olive oil2 Tbsp
- _To make the croutons:_ Preheat the oven to 350°. In a small bowl, combine the garlic, oil and salt. Place a double sheet of aluminum foil large enough to wrap around the garlic on a work surface. Transfer the garlic with its oil to the foil and fold the edges up to wrap the garlic into a packet. Place the packet in the oven and roast for 25 minutes, or until the garlic is completely softened and golden brown. Place the sliced baguette on a small baking sheet and lightly dab it with the oil remaining around the garlic. Toast the slices until they are golden brown, about 10 minutes. Crush the remaining garlic with a fork and spread a thin layer over each crouton.
- _To make the basil puree:_ Fill a small bowl with water and ice to make an ice-water bath. In a medium saucepan, bring 1 quart of water to a boil. Add the salt and basil and blanch for 30 seconds, then drain and immediately transfer the basil to an ice bath. Drain again, squeezing out excess water. Place the basil in a blender, add the oil and two tablespoons of water, and blend until smooth.
- Top each soup with 2 croutons and 1/2 teaspoon of the basil puree.