Confit Garlic Soup with Toasted Sourdough Croutons
- This creamy and comforting soup celebrates the mellow sweetness of confit garlic, enhanced with a subtle cannabis infusion and a touch of luxury. Garlic cloves are slow-cooked in olive oil until they become incredibly soft and sweet, then blended into a smooth and velvety soup. The addition of cannabis-infused olive oil adds a relaxing element, while toasted sourdough croutons provide a satisfying crunch. This soup is perfect for a chilly evening, offering a warm and comforting experience with a unique twist.
- Ingredients:
- 1 head garlic, cloves separated and peeled
- 1 cup olive oil
- 6 cups vegetable broth
- 1 tablespoon cannabis-infused olive oil
- Salt and pepper to taste
- 4 slices sourdough bread, cubed
- 2 tablespoons olive oil
- Fresh thyme sprigs, for garnish
- Instructions:
- Confit the Garlic: Preheat oven to 300°F (150°C). Place garlic cloves in a small oven-safe dish and cover with olive oil. Bake for 1-1.5 hours, or until the garlic cloves are soft and golden brown. Let cool slightly.
- Make the Soup: Transfer the confit garlic and olive oil to a blender. Add vegetable broth and blend until smooth and creamy.
- Season: Transfer the soup to a saucepan and heat over medium heat. Stir in cannabis-infused olive oil. Season with salt and pepper to taste.
- Prepare Croutons: Preheat oven to 375°F (190°C). Toss sourdough cubes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.
- Serve: Ladle soup into bowls and top with toasted sourdough croutons. Garnish with fresh thyme sprigs.
