Main
Recipes
Garlic Lovers' Soup with Cheese and White Wine: Billomoise Recipe

Garlic Lovers' Soup with Cheese and White Wine: Billomoise Recipe

Posted by

Rate It!

Garlic Lovers' Soup with Cheese and White Wine: Billomoise

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

20 whole cloves garlic, unpeeled
1 medium- sized onion, halved
2 quarts water
1 tsp salt
2 or 3 fresh thyme sprigs
1 bay leaf
6 croutes (see note below )
1/4 lb cantal cheese, grated
1/4 lb unsalted butter, at room temperature
1 tbsp all-purpose flour
2 egg yolks, at room temperature
1 to 2 cups fruity white wine, at room temperature

Directions:

Place the unpeeled garlic cloves in a mortar and crush them with a pestle, or put them in a small plastic bag and pound them with a rolling pin. Put the garlic, skins and all, in a heavy 4-quart soup pot and add the onion, water, salt, thyme, and bay leaf. Bring to a boil, reduce the heat to low, partially cover, and simmer slowly for 30 minutes.
Preheat the oven to 250 degrees F.
While the garlic simmers, place the croutes on baking sheet and sprinkle with the grated Cantal cheese. Reserve. Place 6 soup plates in the oven to heat.
Put the butter in a bowl and mash with a wooden spoon until it is a soft paste. Add the flour and egg yolks and combine thoroughly.
At the end of the garlic cooking time, strain the garlic broth through a fine-mesh sieve and return it to the pot. Slowly, a few tablespoons at a time, add 1 to 1 1/2 cups of the hot broth to the butter-egg mixture, whisking to combine thoroughly. Off the heat, put the egg-broth mixture into the pot, stirring until the soup is creamy and thoroughly blended.
Remove the soup plates from the oven and increase the oven temperature to 400 degrees F. When the oven is fully preheated, place the baking sheet with the cheese-covered croutes, in the oven for a few moments to melt the cheese.
Add the white wine to taste to the soup and place over low heat, stirring occasionally. Do not allow the soup to boil. Taste and add more salt if needed.
When thoroughly heated, remove the soup from the heat. Place the cheese-glazed croutes in the bottom of the heated soup plates and top with the hot soup. Serve immediately.
For croutes, the oven method is foolproof. Slice French bread into thin ovals (best for cream soups), and slice country, whole-grain, or rye bread into thicker slices or half slices (best for chunky, country-style soups). Spread each side of the bread with a very thin layer of fat. Place the slices in neat rows on a baking sheet and place in a 350 to 400 degrees F oven. In 5 minutes, check the bottom of a bread slice (the bottom will brown more quickly than the top because of its contact with the hot metal baking sheet). As soon as the bottoms are golden brown (5 to 8 minutes), take the baking sheet out of the oven. Turn all of the bread slices over and return them to the oven. This time the browning takes less time, 3 to 5 minutes. Remove from the oven and cool the croutes on a rack.
Store the croutes in a sealed canister. They will keep for several weeks.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6158.66 Kcal (25785 kJ)
Calories from fat	200.58 Kcal
		% Daily Value*
Total Fat	22.29g	34%
Cholesterol	108.68mg	36%
Sodium	540mg	22%
Potassium	66.48mg	1%
Total Carbs	83.32g	28%
Sugars	0.1g	0%
Dietary Fiber	0.25g	1%
Protein	7.55g	15%
Vitamin C	3.1mg	5%
Vitamin A	0.2mg	6%
Iron	0.5mg	3%
Calcium	198mg	20%

Amount Per 100 g
Calories	74.5 Kcal (312 kJ)
Calories from fat	2.43 Kcal
		% Daily Value*
Total Fat	0.27g	34%
Cholesterol	1.31mg	36%
Sodium	6.53mg	22%
Potassium	0.8mg	1%
Total Carbs	1.01g	28%
Sugars	0g	0%
Dietary Fiber	0g	1%
Protein	0.09g	15%
Calcium	2.4mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Roasted-Garlic Soufflé

Heads garlic, left whole , plus 3 garlic cloves, smashed and 14 more..
Baked Macaroni and Cheese (By Mark Bittman)

Salt (to taste), Milk (low-fat is fine ), Bay leaves and 7 more..
Cheesy Chicken Tetrazzini

Water, Salt, Pepper, Boneless chicken breast halves, Water and 15 more..
Mushroom - Rice Bake

Water, Salt, Grain rice, uncooked, Chopped fresh mushrooms and 6 more..
Spaghetti Carbonara

Water, Salt, Bacon, Onion, Spaghetti, Butter and 4 more..
Fantastic Chicken & Dumplings

Whole chickens, Salt & freshly ground black pepper and 33 more..
New England Clam Chowder

Refrigerated diced potatoes with onion (such as simply po... and 14 more..
Quinoa and Onion Risotto with Crème Fraîche and Hazelnuts

Uncooked quinoa, Water, Salt, Thyme sprigs, Bay leaf and 5 more..
Beef Bourguignonne

Filet of beef, trimmed, Kosher salt and 15 more..