This slow roasted garlic soup with cheesy croutons is simple yet full of delightfully complex flavours! Inspired by the opening scenes of Frankenstein, where a steaming hot bowl of soup revives the weary doctor on the frozen seas.
Frankenstein: A Gothic Culinary Journey
In Frankenstein, Mary Shelley weaves a tale of creation and ruin – and most importantly, hunger. Hunger for knowledge, power, love, companionship, and vengeance. To honour this gothic romance masterpiece, we are following the journey of Victor Frankenstein through food – from his days as an inquisitive scientist to his ultimate poetic ruin by the will of his unbridled creation.
Each recipe leads us through Dr. Frankenstein's story – the frozen Arctic, a candlelit laboratory in Bavaria, the alpine woods and its cozy cottages, and the ultimate final act of vengeance enacted upon Dr. Frankenstein's bride by the creature. These recipes draw on the landscapes and unique circumstances of the characters, reflecting the dualities defined by Frankenstein – isolation and familial warmth, love and vengeance, innocence and hubris. We invite you to devour these recipes either one at a time, at an autumnal gathering, or at your next book club!
Roasted Garlic Soup in the Arctic
This story begins in the desolate north where Dr. Frankenstein is adrift on the arctic ice, only to be discovered by Walton, a ship captain and explorer. Walton is struck by the isolation of his expedition through the Arctic, and welcomes Dr. Frankenstein and the promise of a new friend. Ravenous and near-death, Dr. Frankenstein is brought on board the ship and fed a piping hot soup which provides him enough nourishment to begin to tell the tale of his creature to.
Having embarked from Russia with the North Pole as its destination, the ship's provisions would have reflected the hardy staples familiar across northern Europe – garlic, onions, and potatoes. These simple and nourishing essentials are easily transformed into a rich and comforting soup packed with complex flavours. Garlic is slowly roasted until golden, sweet, and meltingly tender and then simmered in a rich broth with onions and potatoes. The soup is then blended until velvety smooth and enriched with cream. A final flourish of cheesy croutons adds a punch of fresh garlic flavour and the perfect crunchy contrast to this smooth and creamy soup.
Ingredients
Garlic: This soup calls for 3 whole bulbs of garlic, which might sound like a lot, but roasting the garlic will mellow the flavour. Rather than having a sharp garlic flavour, the roasted garlic imparts a slightly sweet caramelized flavour. The croutons are tossed in a garlic butter for a more intense garlic flavour.
Potatoes: Potatoes add body and structure to this soup. I like to use yellow flesh potatoes; although any kind will work just as well.
Cheese: This soup uses two kinds of cheese. Shredded parmesan is added to both the soup and the croutons. I like to use Gruyère as the other cheese for the croutons; however you could substitute with another kind if you prefer. A sharp cheddar or mozzarella would work well.
Vegetable broth: Using vegetable broth keeps this dish vegetarian, but you could use chicken broth if you prefer. I typically use a good quality, organic store-bought broth.
Bread: I used a baguette for the croutons but you could use any type of bread the you prefer. I recommend a sturdy loaf so the croutons will hold their shape well.
How to Make Roasted Garlic Soup with CheesY Croutons
Roast the garlic
Preheat the oven to 350°F. Cut the tops off the garlic bulbs to expose the cloves. Place each bulb cut side up on top of two layers of aluminum foil. Drizzle with a little of olive oil and then wrap the bulb in the foil. Place each wrapped bulb into the oven and roast for 1 hour. The garlic is done when the cloves are golden in colour and very soft. Let cool briefly before squeezing out the cloves.
Prep the soup
In a large, heavy bottomed pot, heat 1 tablespoon olive oil and the butter over medium heat. Add the onion and leeks and sprinkle with a little kosher salt. Sauté for 3 to 4 minutes until the onions are golden and tender. Add the vegetable broth and 1 teaspoon of kosher salt along with the diced potatoes. Bring to a simmer and then reduce the heat to medium low. Simmer for about 15 minutes until the potatoes are tender. Add the roasted garlic and cook for another few minutes.
Make the croutons
While the soup is simmering, prepare the cheesy croutons. Preheat the oven to 375°F. Spray a baking sheet with non-stick spray and set aside. Finely mince the garlic, or grate on a rasp. In a mixing bowl, combine the melted butter, olive oil, minced garlic, kosher salt and pepper. Stir together. Add the bread cubes to the garlic butter and toss to evenly coat. Add the shredded parmesan and Gruyère and toss together.
Spread the bread cubes out on the baking sheet being careful to keep as much of the cheese on top of the bread cubes as possible. Bake for 10 minutes and then flip the bread cubes with a metal spatula. Bake for another 5 to 7 minutes until the bread is browned.
Finish the soup
To purée the soup, carefully transfer about half the soup to a blender. Cover and blend until smooth. Pour into a separate container. Repeat with the remaining soup. Rinse the soup pot and return the puréed soup to the pot. Place the soup back over medium heat. Stir in the heavy cream and parmesan cheese. Cook gently until the cheese is melted.
Serve the Roasted Garlic Soup with Cheesy Croutons
To serve, ladle the soup into individual bowls. Top with the cheesy croutons and some parsley for garnish. Enjoy!
