Steam curls up from the valve and your stomach starts talking back. The smell of garlic bubbling away gets under your skin in the best way. You catch yourself standing there a bit too close, waiting for that valve hiss that tells you its cooking right.
This soup has a way of making you slow down and just breathe in the warmth. It kinda wraps you up, like a cozy blanket made out of smells. The pressure build in the cooker feels like a countdown to something simple but oh-so satisfying.
By the time you get that steam cue and lift the lid, you notice the kitchen smells like Sunday afternoon in a countryside kitchen. The garlic has softened real good, and that taste? Its deep and kinda rich without being heavy. You know youre about to have a bowl that hits just right.
The Truth About Fast Tender Results
- The pressure cooker gets you garlic tender faster than simmering on the stove - like a shortcut to yum.
- You gotta watch that sealing ring and make sure its seated right so pressure build works smooth.
- The steam hissing is your cue that its sealing and cooking properly - dont rush this part.
- Quick release helps cool things down fast so you dont overcook the garlic and lose flavor.
- Pressure cooking traps all those garlic and sage aromas together, making your soup smell amazing real quick.
- Its super easy to multitask while the pressure cooker does its job, yall will love that!
What Goes Into the Pot Today
- 1 large garlic head peeled and cloves separated
- 1 tablespoon of dry sage to bring that earthy note
- 64 oz of chicken stock, your soup base powerhouse
- 1 tablespoon Dijon mustard - adds just a touch of tang
- 1 egg yolk for creaminess thats not too heavy
- ⅔ cup of olive oil, slowly whisked in
- A pinch of salt - just enough to bring it all together
- Crusty bread for dipping - totally optional but highly recommended
- Fresh ground pepper if you like a little kick
- A small bowl for whisking up the egg mixture before it hits the pot
This combo sounds simple but bakes a lot of flavor in with every step. Youre gonna love how these few ingredients come together in your pressure cooker to make a soup thats cozy, warm, and packed full of garlic goodness.
Your Complete Cooking Timeline
First, peel and separate the garlic cloves from that big head. You want them loose and ready to go.
Next, pour the chicken stock into your pressure cooker and turn the heat to medium-high. Wait til it reaches a good boiling point.
Once boiling, toss in the garlic cloves and dry sage. Now, reduce heat so it simmers gently.
Let it simmer uncovered for about 25 minutes. Youll see those garlic cloves soften and release that wonderful smell.
While that cooks, whisk together your egg yolk, Dijon mustard, and a pinch of salt in a small bowl. Slowly drizzle in olive oil while whisking till it forms a smooth emulsion.
Temper that egg mixture by slowly adding a ladle of hot soup while whisking fast. This keeps your eggs from getting scrambled.
Turn heat low again. Gently stir the tempered egg mixture back into the pot. Simmer for another 2 to 3 minutes, but be careful not to let it boil or you might lose that silky texture.
Valve Hacks You Need to Know
- Always check your sealing ring before starting. If its dry or cracked, it wont pressurize right.
- If steam doesnt hiss after a few minutes, you gotta double-check the lid is on snug and the valve is set to sealing.
- Use quick release when you wanna stop cooking fast but be ready for some steam to puff out.
- If you want milder garlic, release pressure early and dont simmer too long after adding egg yolk mix.
- Cleanings easier if you soak your pot quickly right after cooking before that garlic smell sticks.
When You Finally Get to Eat
Serving up this soup is like wrapping yourself in a warm hug. The garlic flavor is mellow but full-bodied, sliding down easy with a little bit of that Dijon tang buzzing in the background.
You notice the soup looks silky smooth and the olive oil swirl on top adds a nice shiny finish. Every spoonful kinda makes you wanna close your eyes and just savor it.
If you got crusty bread nearby, dunking it in that soup is heavenly. The bread soaks up all that garlicky goodness and turns into a perfect partner with every bite you take.
How to Store This for Later
If you got leftovers, let the soup cool completely before popping it in your fridge. Store it in an airtight container and itll keep for up to 3 days.
For longer storage, freezing works great. Divide the soup into portions and freeze in freezer-safe containers or heavy duty zip bags. When youre ready, just thaw overnight in the fridge and reheat on low so it doesnt separate.
If you wanna grab a quick snack later, warming leftovers in the microwave works too, just stir halfway through to keep it even. Whatever way you store or heat it, youll get good flavors that remind you of that comforting kitchen moment.
The FAQ Section You Actually Need
- Can I use vegetable stock instead of chicken stock? Sure thing! Itll change the flavor a bit but still tasty and works just fine.
- What if I dont have dry sage? Fresh sage works great too, just use a little more so the flavor stands out.
- Can I skip the egg yolk and oil emulsion? You can but the soup wont be as creamy and rich. Its worth the little extra step if you ask me.
- My pressure cooker isnt getting pressure, what do I do? Check your sealing ring first. If its damaged or not seated right, pressure wont build. Also make sure valve is on sealing.
- How long can I keep leftovers? Refrigerated soup is good for up to 3 days. Beyond that, freezing is your best bet.
- Can I add other herbs or spices? Definitely! Thyme or rosemary go well with garlic. Just add them during the simmer step.
Country French Style Garlic Soup Pressure Cooker Recipe
Equipment
- 1 Pressure cooker
- 1 Small mixing bowl for egg mixture
Ingredients
Main Ingredients
- 1 Garlic head peeled and cloves separated
- 1 tablespoon Dry sage for earthy flavor
- 64 oz Chicken stock soup base
- 1 tablespoon Dijon mustard adds a touch of tang
- 1 Egg yolk for creaminess
- ⅔ cup Olive oil slowly whisked in
- 1 pinch Salt
Instructions
Instructions
- Peel and separate the garlic cloves from the head.
- In a pressure cooker, bring chicken stock to a boil over medium-high heat.
- Add garlic cloves and dry sage once boiling, then reduce heat to simmer.
- Simmer uncovered for about 25 minutes until garlic is softened.
- In a small bowl, whisk together egg yolk, Dijon mustard, and pinch of salt.
- Slowly drizzle in olive oil while whisking until smooth emulsion forms.
- Temper the egg mixture by adding a ladle of hot soup while whisking rapidly.
- Reduce heat to low and gently stir tempered egg mixture back into soup.
- Simmer for another 2-3 minutes without boiling to preserve texture.
- Serve hot with optional crusty bread and fresh ground pepper.
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