here it is..
GARLIC SOUP Recipe
Italian Soup
Ingredients:
2 Tbls.olive oil
2 Tbls. butter
2 lbs. onions, about 4, chopped
2 cups garlic cloves, about 4 large heads, chopped
2 Qts. chicken stock or canned low-sodium chicken broth
1/2 loaf day-old French bread (about 1/4 lb.),cut into chunks
1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 tsp. dried, and 1 bay leaf
1 1/2 tsp. salt
2 cups half and half
1/4 tsp. fresh-ground black pepper
Croutons, optional
Directions:
In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn brown, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
Remove the Bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add half and half and pepper and bring back to a boil. Serve topped with croutons, if you like.
Serves 6Garlic Soup Recipes?
I just saw one in the October issue of Sunset magazine. Served in small pumpkin bowls.
Hmmm, I don't really know any recipes, but try looking on foodnetwork.com, and I think adding onion grass to a garlic soup recipe makes it delicious!
Enjoy! :D
Roasted Garlic Soup Recipe
Ingredients:
4 Garlic head; unpeeled
1/4 c Olive oil
6 T Butter, sweet
4 Leek; chopped
1 Onion; diced
6 T Flour
4 c Chicken stock; heated
1/3 c Sherry, dry
1 c Heavy cream
Lemon juice
Salt
Pepper, white
2 T Chives, fresh; chopped
Directions:
Preheat oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (I now do the same thing with the garlic heads but I wrap the heads with oil on top of them in aluminum foil so they don't brown so quick.) Press individual garlic cloves between thumb and finger to release garlic oils. Chop the garlic.
Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes. Reduce heat to low. Add flour and cook ten minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared one day ahead. Cover and refrigerate.) Return the soup to the saucepan. Add cream and simmer until thickened, about ten minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
Yields: 4 servings
Garlic Soup [4 servings]
1/2 cup crushed garlic
2 tablespoons butter
6 cups water
1 tablespoon chicken bouillon granules
1/4 cup chopped fresh tomato
3 eggs, beaten
salt and pepper to taste
In a large pot over medium heat, cook garlic in butter until brown. Pour in water and bring to a boil. Stir in bouillon granules, reduce heat and simmer a minimum of 20 minutes. Stir in tomatoes, whisk in eggs and season with salt and pepper just before serving.
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Roasted Garlic Soup [6 servings]
4 bulbs garlic
1/4 cup olive oil
6 tablespoons unsalted butter
4 leeks, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
1/3 cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
1/4 teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives
Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
Puree soup in batches in a blender or food processor.
Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
This one, from an old issue of Bon Apetit magazine is really very good and worth the effort (its not that hard, just a few steps. I substitute vegetable broth for the chicken broth (personal preference).
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream (I use half and half sometimes)
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Serves 4.
Um, no, but here's a breathmint, Heck, have two.
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