Chef Brian Landy’s Garlic Bread Soup

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Sep 6, 2020

As the weather cools down, serve this tasty Garlic Bread Soup with salad or sandwich and watch them ask for seconds!

Chef Brian Landry is the Chef/Co-owner of Jack Rose, Hot Tin, Bayou Bar, and Silver Whistle in New Orleans; and Marsh House, L.A. Jackson, and Killebrew in Nashville. He’s a New Orleans native, a passionate chef, a supporter of regional foodways, and a father of three. Landry knows things will be different this year when school resumes. With parents juggling work, home classrooms, and scheduling, finding time to cook family meals will be challenging.

[from https://www.neworleans.com/restaurants/chefs/chef-brian-landry/]

I have a few different recipes that Chef Landry is allowing me to share. First up is this fantastic Garlic Bread Soup. Not only is it simple for back-to-school, but it’s going to be perfect as the temps start to drop and you need a bowl of warm soup to keep you going. If garlic is a favorite ingredient of yours, I have this Garlic Chicken Drumstick recipe you’ll love!

The other recipes that I have coming up from Chef Landry are Fried Chicken Parmesan, Cauliflower Steak, his Red Beans and Rice, and the recipe he cooked on his appearance on NBC’s The Today Show: Easy Garlic Clove Shrimp.

I hope you enjoy this Garlic Bread Soup recipe! Make sure you stop by one of Chef Landry’s restaurants if you happen to be in either New Orleans or Nashville.

Garlic Bread Soup

As the weather cools down, serve this tasty soup with salad or sandwich and watch them ask for seconds!

Course Gumbo Soup Stew

Cuisine American

Keyword garlic, soup

Servings 6 people

Author Chef Brian Landry

Ingredients

3 tablespoons Spanish extra virgin olive oil
1 each yellow onion diced
1 head roasted garlic peeled and chopped
½ cup white wine
1 ½ quart chicken stock
2 cups heavy cream
3 ounces stale bread croutons large chop
1 stem thyme sachet
1 each bay leaves sachet
5 stems parsley sachet
salt to taste
white pepper to taste

Instructions

Caramelize onions in a heavy bottomed soup pot.
Add roasted garlic, and deglaze with white wine. Reduce wine by half.
Add stock, heavy cream, and herb sachet. Bring to a boil. Reduce heat, and simmer for 15 minutes.
Add bread and simmer for additional 10 minutes.
Puree in small batches in blender on high.
Season with salt and white pepper.

Recipe Notes

This recipe was shared courtesy of Chef Brian Landry with permission.

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