Creamy Garlic Soup With 3 Kinds of Garlic and Garlic Crostini

Steps

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1. 1
   Prepare all ingredients. Cut carrots, celery, and leeks into small pieces for faster cooking. Soak and rinse leeks to remove sand. Cut potatoes and cauliflower into appropriately sized pieces.
   ▶ ≈3:35
2. 2
   Cook bacon slowly over low heat until fat is fully rendered, avoiding burning. Once fat is released, add onion and caramelize gently over low heat.
   ▶ ≈1:03
3. 3
   Add the minced sautéed garlic and cook over moderate-high heat until fragrant. Stop as soon as the aroma is released to avoid burning.
   ▶ ≈7:20
4. 4
   Pour in a small amount of stock and add all the prepared vegetables: leeks, celery, carrots, cauliflower, potatoes, fresh thyme, and chili pepper.
   ▶ ≈9:25
5. 5
   Add whole poached garlic cloves and enough stock to just cover the vegetables. Avoid over-filling to maintain proper soup consistency.
   ▶ ≈9:50
6. 6
   Bring the soup to a boil, then reduce heat to low and simmer slowly for about 45 minutes to 1 hour until vegetables and garlic cloves are completely soft.
   ▶ ≈12:10
7. 7
   Once everything is completely soft, puree the soup using an immersion blender or food processor until completely smooth.
   ▶ ≈13:59
8. 8
   Stir in the roasted garlic and heavy cream. Season to taste with salt and black pepper.
   ▶ ≈15:05
9. 9
   Cook couscous separately according to package directions. Add to the soup when ready.
   ▶ ≈17:17
10. 10
    Garnish the soup with fresh chopped parsley.
    ▶ ≈17:40
11. 11
    Top with crispy bacon bits and serve with garlic crostini on the side.
    ▶ ≈20:00