Creamy Garlic Bacon Soup With 3 Kinds of Garlic | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Wrap a whole garlic bulb cut in half, drizzled with olive oil and a couple of rosemary sprigs, in foil and roast at 375°F for about 45 minutes to 1 hour.
2. Slowly render the bacon in a large soup pot until its fat melts and the lean part does not burn. Add the onion and cook until caramelized, then add the sautéed garlic and cook until fragrant.
3. Add a couple of ladles of chicken stock so the garlic does not burn.
4. Add all the vegetables, chili pepper, fresh herbs, the 2 whole garlic bulbs and enough chicken stock to barely cover the vegetables.
5. Cook on low heat until the vegetables and garlic are soft. Season with salt and pepper as needed.
6. Squeeze the roasted garlic out of its skins into the pot. Once everything is tender, blend until smooth with an immersion blender. Add the cooked couscous and blend well.
7. Stir in the heavy cream and adjust the seasoning. If too thick, add stock; if too thin, thicken with cooked roux or cornstarch slurry.
8. Ladle into bowls and garnish with crispy bacon bits, a swirl of cream and parsley. Serve with garlic crostini on the side.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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