Cream Of Garlic Saffron Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAM OF GARLIC & SAFFRON SOUP



Cream of garlic & saffron soup image

Brian Glover's creamy soup is perfect served as a dinner party starter or as a tasty and light supper

Provided by Good Food team

Categories     Dinner, Lunch, Soup

Time 1h20m

Number Of Ingredients 12

good pinch saffron threads
85g butter
3 large heads green garlic , outer skin removed and roughly chopped
2 medium onions , sliced
2 sticks celery , chopped
1 bay leaf
2 tbsp dry sherry
1.2l chicken or vegetable stock
3 tbsp risotto or long grain rice
142ml carton double cream
lemon juice
crisp croûton , to serve

Steps:

  • Soak the saffron in 2 tbsp hot water for 10 minutes. Melt the butter in a large saucepan. Add the garlic (and its skin), onion, celery and bay leaf to the pan, stir to coat in the butter, then cook very gently, covered, for about 15-20 minutes. The garlic and onions should be very soft and tender but not at all browned, so keep the heat low.
  • Uncover and add the sherry, raise the heat and bring to the boil then add the stock, saffron and its liquid, 1 tsp salt and a good grinding of fresh black pepper. Bring to the boil, stir in the rice and simmer gently for 15 minutes or until the rice is just cooked. Fish the bay leaf out and discard.
  • Liquidise the soup then sieve back into the pan (this gets rid of any bits of skin). Pour in the cream and reheat until hot. Adjust the seasoning adding a little lemon juice to taste if liked and thin with a splash of milk if too thick. Serve sprinkled with croûtons.

Nutrition Facts : Calories 436 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.72 milligram of sodium

SAFFRON SOUP



Saffron Soup image

Provided by Nancy Harmon Jenkins

Categories     dinner, soups and stews, appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

3 ounces butter (6 tablespoons)
1 pound onions, peeled and coarsely chopped
2 cloves garlic, peeled and coarsely chopped
2 teaspoons powdered saffron
5 cups well-flavored chicken stock, preferably homemade
3/4 cup whole-wheat bread crumbs
5 ounces heavy cream
Juice of 2 lemons
Salt and freshly ground white pepper to taste (optional)

Steps:

  • Melt butter in a heavy-bottom soup kettle. Add onions, garlic and saffron and cook over medium-low heat, stirring frequently, until onions are softened. Do not let onions brown.
  • Bring chicken stock to a boil. Add bread crumbs to onions and stir to mix thoroughly. Add chicken stock and stir again. Bring soup to a boil and immediately lower heat and simmer, covered, for 20 minutes.
  • Puree soup in a blender, food processor or fine-mesh food mill. Strain soup, discarding solids. Return to rinsed-out soup kettle. Add cream and lemon juice. Mix well and taste, adding salt and pepper if desired. May be served immediately, or chilled and served as a summer soup.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 299 milligrams, Sugar 6 grams, TransFat 0 grams

GARLIC AND SAFFRON SOUP



Garlic and Saffron Soup image

Categories     Soup/Stew     Garlic     Saffron     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

5 tablespoons olive oil
2 cups trimmed sourdough bread cubes
4 large garlic cloves, quartered
1/3 cup dry white wine
4 cups canned low-salt chicken broth
2 generous pinches saffron threads
Salt
8 1/2-inch-thick French bread baguette slices
1/2 cup grated Manchego or Monterey Jack Cheese
Minced fresh chives or green onion tops
Saffron threads

Steps:

  • Heat 4 tablespoons oil in heavy large skillet over medium-high heat. add bread cubes and garlic and sauté until bread is light golden, about 4 minutes. Add wine, then broth and saffron; bring to boil. Reduce heat, cover and simmer 25 minutes. Puree soup in blender. Return soup to saucepan. Season with salt.
  • Preheat oven to 350°F. Arrange French bread slices on cookie sheet. Brush with remaining 1 tablespoon oil. Bake until lightly toasted, about 8 minutes. Sprinkle cheese over croutons. Transfer cookie sheet to broiler; broil croutons until cheese melts. Place 2 croutons in each bowl. Bring soup to simmer. Ladle over croutons. Sprinkle with chives and a few saffron threads and serve.

CREAM OF GARLIC SOUP



Cream of Garlic Soup image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup all-purpose flour
5 cups homemade chicken broth
3/4 cups heavy cream
1 1/2 sticks butter
1 cup chopped garlic
1 large yellow onion, chopped
Salt and ground pepper
Salt and ground pepper
2 tomatoes, peeled, seeded and diced

Steps:

  • Melt the butter in a skillet over medium heat. Add the garlic and onions and cook until soft. Stir in the flour and cook, but don't brown it. Work in the chicken broth with a whisk, 1 cup at a time. Add the cream and season with salt and pepper. Add the tomatoes and cook over low heat, about 20 minutes.

ROASTED GARLIC SOUP



Roasted Garlic Soup image

Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.

Provided by Marian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 4

Number Of Ingredients 13

4 bulbs garlic
¼ cup olive oil
6 tablespoons unsalted butter
4 leeks, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
⅓ cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
¼ teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives

Steps:

  • 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.

Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g

CREAMY GARLIC SOUP



Creamy Garlic Soup image

While this soup simmers, the great garlicky aroma will fill your kitchen! We love the toasted garlic bread floating on top of a rich and creamy bowlful. It would be a terrific first course for most any meal.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

6 garlic cloves, minced
1 tablespoon olive oil
8 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
3 egg yolks
1/2 cup half-and-half cream
8 slices frozen garlic bread, thawed and toasted
Grated Parmesan cheese

Steps:

  • In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.

Nutrition Facts :

CREAMY ROASTED GARLIC SOUP



Creamy Roasted Garlic Soup image

After two weeks of searching and trying recipes I finally found one (making a few modifications)to copy a recipe my DH had at a restaurant in Ohio. If you are a garlic lover, then this is a must for you. It's very creamy and the roasted garlic flavor is out of this world! Prep time includes the 1 hour to roast the garlic. But if you are like me, there is always some on hand in the refridgerator.

Provided by Chippie1

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

4 heads garlic (unpeeled)
1/4 cup olive oil
6 tablespoons butter
1 leek, chopped
1 onion, diced
6 tablespoons flour
4 cups chicken broth, heated
1/3 cup dry sherry
1 cup heavy cream
lemon juice, to taste
salt
white pepper, to taste
4 slices French baguettes, toasted
4 slices provolone cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
  • Drizzle oil over garlic heads.
  • Bake until golden, about one hour.
  • Cool slightly.
  • Press individual garlic cloves between thumb and finger to release garlic oils.
  • 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, then cool slightly.
  • Puree soup in batches in blender or processor.
  • 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.
  • Place one slice of toast in bottom of bowl.
  • Ladle soup into bowls.
  • Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.

WORLD'S BEST CREAM OF GARLIC SOUP



World's Best Cream of Garlic Soup image

From Food & Wine Magazine. This smooth soup is a specialty of chef Susan Spicer at Bayona in New Orleans. What seems like a prodigious quantity of garlic and onions is mellowed by the long, slow cooking. If you can, make the soup a day ahead; the flavor will be even better.

Provided by Raquel Grinnell

Categories     Onions

Time 1h30m

Yield 1 pot of soup, 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
2 lbs onions, chopped (about 4)
2 cups garlic cloves, chopped (about 4 large heads)
2 quarts chicken broth (rich stock preferred, use vegetable stock for vegetarian version)
1/4 lb bread, cut into chunks (1/2 loaf day-old French bread)
6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried and 1 bay leaves
1 1/2 teaspoons salt
2 cups half-and-half
1/4 teaspoon black pepper, fresh-ground
croutons (optional) or fried garlic chips (optional)

Steps:

  • 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 golden, 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 the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.

GARLIC-SAFFRON SAUCE



Garlic-Saffron Sauce image

Provided by David Tanis

Categories     quick, condiments

Time 10m

Yield 0.3 cup

Number Of Ingredients 7

Salt
Pinch of saffron, about 1/8 teaspoon
1/4 cup extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped parsley
1 cup crustless day-old French bread, in 0.5-inch cubes
2 or 3 garlic cloves

Steps:

  • Soak the bread in cold water for 1 minute and squeeze dry. Mash garlic and salt into a paste. Put it in a mortar with the bread and pound together with the saffron, or mix it all in a blender.
  • Gradually whisk in the olive oil to make a thick sauce. Add the lemon juice, parsley and salt. Keep the sauce at room temperature.

Nutrition Facts : @context http, Calories 1050, UnsaturatedFat 76 grams, Carbohydrate 50 grams, Fat 92 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 516 milligrams, Sugar 5 grams, TransFat 0 grams

CREAM OF CAULIFLOWER SOUP WITH SAFFRON



Cream of Cauliflower Soup with Saffron image

Categories     Soup/Stew     Food Processor     Dairy     Vegetable     Sauté     Winter     Simmer     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 8

2 cups water
2 cups low-salt chicken broth
1/8 teaspoon coarsely crumbled saffron threads
3 tablespoons butter
2 cups chopped onions
1 1/2 pounds cauliflower, cut into1/2- to 3/4-inch pieces
3/4 cup half and half
Thinly sliced fresh chives

Steps:

  • Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan. Bring mixture just to simmer. Remove from heat. Add saffron threads. Cover and steep 20 minutes.
  • Melt 3 tablespoons butter in heavy medium pot over medium-low heat. Add chopped onions and sauté until very tender but not brown, about 10 minutes. Add cauliflower pieces; stir to coat. Add saffron broth. Bring to simmer over high heat. Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.
  • Working in batches, puree cauliflower mixture in food processor until smooth. Transfer cauliflower puree to large saucepan. Stir in half and half and bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle soup into bowls. Garnish with sliced fresh chives and serve.

CREAM OF GARLIC SOUP



Cream Of Garlic Soup image

This rich garlic soup is sure to be a winner!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h25m

Yield 5

Number Of Ingredients 8

¾ cup garlic cloves, peeled
3 tablespoons olive oil
2 ½ cups chicken broth
1 cup white wine
2 ½ cups milk
1 cup heavy whipping cream
½ cup peeled and cubed potatoes
salt and pepper to taste

Steps:

  • Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
  • Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
  • Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
  • Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 18.2 g, Cholesterol 75 mg, Fat 28.9 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 13.8 g, Sodium 456.8 mg, Sugar 6.9 g

CREAMY GARLIC & MUSHROOM SOUP



Creamy Garlic & Mushroom Soup image

Cool, crisp winter evenings call for comforting bowls of rich, cream soup. It's a terrific first course at holiday meals.-Mandy Howison, Glenshaw, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 13 servings (1 cup each).

Number Of Ingredients 15

1 pound medium fresh mushrooms, halved
1 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
7 tablespoons butter
12 garlic cloves, minced
2 green onions, chopped
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
3-1/3 cups 2% milk
1-2/3 cups heavy whipping cream
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.

Nutrition Facts : Calories 246 calories, Fat 20g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 539mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

FISH STEW WITH ROAST GARLIC & SAFFRON



Fish stew with roast garlic & saffron image

Try this simpler, lighter version of bouillabaisse, a classic fish soup - serve with toasted slices of baguette to mop up the tomato based sauce

Provided by Tom Kerridge

Categories     Dinner, Fish Course, Main course

Time 2h45m

Number Of Ingredients 23

3 whole heads garlic
150ml good olive oil , plus extra for drizzling
few good pinches of flaky sea salt
50ml Pernod
good pinch of saffron strands
1 fennel bulb
4 celery sticks
1 onion
1 red chilli , seeds left in
2 tbsp olive oil
4 garlic cloves
2 tbsp fennel seeds
pinch of saffron
2 bay leaves
50ml Pernod
200ml white wine
750ml passata
3 grey mullet fillets (about 500g in total), skin on, cut into large chunks
300g gurnard fillets, skin on, cut into large chunks
200g prepared squid and tentacles, cleaned and cut into rings
juice 1 lemon
4 tbsp chopped flat leaf parsley , plus extra to serve
toasted slices of baguette , to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3. To make the saffron and garlic paste, cut the whole heads of garlic in half horizontally. Place the garlic heads, cut-side up, on a small baking tray. Drizzle over a little olive oil and season with salt. Cover with foil and bake for 40-50 mins until softened. Remove the foil and return to the oven for a further 15-20 mins until the garlic has turned golden brown.
  • Meanwhile, make the soup base. Chop the fennel, celery and onion into small dice and thinly slice the red chilli. Heat the oil in a large saucepan and add the chopped vegetables. Grate the garlic into the pan and add the fennel seeds. Stir well, then cover and sweat for 10 mins. Add the saffron and bay leaves, and cook for a further 10 mins until the vegetables start to soften. Pour in the Pernod and wine, bring to the boil, then add the passata and 400ml water. Bring to the boil, then turn the heat down to a simmer. Cover and cook for 45 mins until all of the flavours have started to work together, then remove the pan from the heat and leave to cool a little.
  • Transfer the soup to a jug blender and blend until smooth, then pass through a fine sieve into a clean saucepan - you may need to do this in batches. If the soup needs thickening, reduce over a medium heat. When it is the consistency of pouring cream, remove from the heat and set aside, or leave to cool and chill in the fridge until needed. The base of the soup can be made 3 days ahead.
  • Meanwhile, for the paste, pour the Pernod into a small saucepan and add the saffron. Bring to the boil, add the olive oil and warm gently. Take off the heat and leave to cool.
  • When the garlic is golden brown, remove the tray from the oven and squeeze the cloves out into the bowl of a pestle and mortar. Add a large pinch of flaky sea salt and pound to a paste. Slowly add the saffron-infused olive oil, stirring constantly. Transfer to a clean container and chill until needed.
  • Bring the soup base to the boil in a large pan, then turn down to a light simmer and taste for seasoning. Add the chunks of prepared fish and squid, and gently poach the fish in the soup for 10 mins, or until it is just cooked. Remove from the heat and stir in the lemon juice and parsley. Ladle the soup into bowls, piling up the fish in the centre. Spoon on the saffron and garlic paste and sprinkle over some more parsley. Serve with toasted slices of baguette and the extra saffron and garlic paste on the side.

Nutrition Facts : Calories 345 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

More about "cream of garlic saffron soup recipes"

GARLIC AND SAFFRON SOUP - ANTONIO SOTOS
garlic-and-saffron-soup-antonio-sotos image
Here’s the recipe from Antonio Sotos: Garlic and saffron soup ingredients: 1/4 cup olive oil; 8 garlic cloves thinly sliced; 1 tablespoon paprika; 5 cups water …
From antoniosotos.com
Estimated Reading Time 2 mins


CREAM OF GARLIC SOUP RECIPE | FOOD NETWORK
Directions. Melt the butter in a skillet over medium heat. Add the garlic and onions and cook until soft. Stir in the flour and cook, but don't brown it. Work in the chicken broth with a whisk, 1 ...
From foodnetwork.com
Author Pinello Family
Difficulty Easy


10 BEST CREAMY SEAFOOD SOUP RECIPES | YUMMLY
2022-06-04 salt, peas, pepper, garlic clove, spring onions, garlic clove and 11 more Easy Seafood Soup Flo and Grace cod filets, onion powder, saffron, mixed …
From yummly.com


MUSSEL SAFFRON SOUP - G'DAY SOUFFLé
Instructions. Soften the shallots, garlic, celery and leeks in a little oil and butter on the stovetop. Add the tomato paste, thyme, bay leaf, curry powder and cayenne powder, white wine and stock. Add the cleaned mussels, place the lid on the saucepan and cook several minutes until the mussel shells open. Remove the mussels from the pan.
From gdaysouffle.com


EASY CREAM OF ASPARAGUS SOUP RECIPE - DELISH
2022-03-21 In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until …
From delish.com


ROASTED GARLIC SOUP - THE HAPPY FOODIE
Method. Pre-heat the oven to 190ºC/375ºF/Gas Mark 5. To roast the garlic: separate the two garlic bulbs into cloves. Place them unpeeled in an ovenproof bowl and add the oil, a pinch of salt and a little black pepper. Mix together so that all the garlic cloves are well covered in oil.Tightly seal the bowl with silver foil and roast for 40 ...
From thehappyfoodie.co.uk


CREAM OF GARLIC SOUP - MY GORGEOUS RECIPES
2019-01-21 Instructions. Peel and slice the garlic. In a pan, heat up the oil and butter, add the garlic, and stir for about one minute, so that the garlic can soften a bit. Peel and chop the potatoes and celery, add them to the pan together with the vegetable stock and cook for 15 minutes, or until the vegetables are tender.
From mygorgeousrecipes.com


GARLIC AND SAFFRON SOUP - BIGOVEN
Heat 4 tablespoons oil in heavy large skillet over medium-high heat. add bread cubes and garlic and saute until bread is light golden, about 4 minutes. Add wine, then broth and saffron; bring to boil. Reduce heat, cover and simmer 25 minutes. Puree soup in blender. Return soup to saucepan. Season with salt. Preheat oven to 350F. Arrange French ...
From bigoven.com


OVEN ROASTED TOMATO GARLIC SAFFRON SOUP - COOK REPUBLIC
2021-07-11 Instructions. Pre-heat oven to 200°C (180°C fan-forced). Add tomatoes, onion, fennel and garlic to a large rimmed baking tray. Drizzle with olive oil. Sprinkle with salt and pepper. Roast in the pre-heated oven for 40-45 minutes until the veggies are tender and starting to brown. Remove from the oven.
From cookrepublic.com


FROM CRAB PASTA TO GRIDDLED COURGETTES: YOTAM OTTOLENGHI’S TAKE …
52 minutes ago 1 garlic clove, peeled and crushed 1 lemon, zest grated, to get 1 tsp, and juiced, to get 2 tsp 800g small to medium courgettes , trimmed and cut on an angle into ½cm-thick slices
From theguardian.com


GARLIC SOUP RECIPE - SUSAN SPICER | FOOD & WINE
Step 1. 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 golden, about 30 minutes ...
From foodandwine.com


BEST CREAM OF CELERY SOUP RECIPE - A SPICY PERSPECTIVE
2022-05-09 Set a large 6-8 quart soup pot over medium heat. Add the butter, chopped onions, garlic, and chopped celery. Add 1 teaspoon salt and ¼ teaspoon ground black pepper. Stir and soften the vegetables for about 10 minutes. Make sure everything is very soft, without browning. If needed, turn the heat down to medium-low.
From aspicyperspective.com


EASY GARLIC SOUP - READY IN 15 MINUTES! - COOKTHESTORY
2014-10-28 Measure the broth into a large microwave-safe bowl and put it in the microwave for 7 minutes. Put a large pot or Dutch oven on medium heat with the olive oil. As it heats, peel and roughly chop the onion. Add it to the olive oil and stir. Stir the onion occasionally as …
From cookthestory.com


CREAM OF GARLIC SOUP RECIPE | MYRECIPES
Directions. In a 4- to 6-quart pan over medium-low heat, melt butter. Add onion, celery, and garlic and stir frequently until vegetables are very soft but not brown, about 15 minutes. Stir in flour and cook 2 minutes, stirring constantly. Add diced potato and chicken broth and stir over medium-high heat until boiling; reduce heat and simmer ...
From myrecipes.com


CREAM OF GARLIC SOUP {VEGAN} | THE IN FINE BALANCE FOOD BLOG
2020-01-30 Add stock and water, thyme and bay leaf. Bring to a boil, then reduce to a simmer. Add some salt and pepper. Slightly cover, and simmer until all the vegetables are very tender, about 30 minutes. Remove the soup from the heat. Using a blender or an immersion blender puree the soup in batches.
From infinebalance.com


GARLIC & SAFFRON SOUP WITH HARISSA :: RECIPES - THE GARLIC FARM
Bring this back to a gentle boil and let the soup simmer for ten minutes. 4.Extricate the bay leaves (these would give the soup a bitter taste if left in) and add the chopped parsley, then blend the soup in a food processor - or use a stick blender. 1.Serve with a swirl of harissa paste, and some Greek yoghurt if desired.
From thegarlicfarm.co.uk


10 BEST SAFFRON CHICKEN SOUP RECIPES | YUMMLY
2022-05-15 onion, saffron, olive oil, bay leaf, crushed tomatoes, leek, garlic and 11 more Mushroom and Saffron Soup L'Antro dell'Alchimista porcini mushrooms, sage, vegetable stock, whole milk, onion, potatoes and 3 more
From yummly.com


CREAMY GARLIC SOUP RECIPE - NANCY HARMON JENKINS | FOOD & WINE
Step 1. In a large saucepan, bring the water to a boil. Meanwhile, in a medium skillet, melt the duck fat over moderately low heat. Add the garlic, onion and shallots and stir to coat thoroughly ...
From foodandwine.com


CREAM OF GARLIC SOUP - LIFE CURRENTS
2019-03-04 Melt butter in a large pot, over medium-low heat. Add onion and garlic, and stirring frequently, cook until vegetables are very soft but not browned, about 15 minutes. Slowly stir in flour, and cook 2 minutes. Add potatoes and broth, and stir over medium high heat, until boiling.
From lifecurrentsblog.com


CREAMY GARLIC-SEAFOOD SOUP RECIPE | MYRECIPES
Step 1. Peel and devein shrimp, reserving the shells. Advertisement. Step 2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add shrimp shells, onion, garlic, and peppers; sauté 3 minutes, stirring frequently. Add wine to pan; cook 3 minutes or until liquid almost evaporates, stirring occasionally.
From myrecipes.com


DELICIOUS PERSIAN SAFFRON CHICKEN SOUP RECIPE - PERSIANGOOD
2021-05-26 Instructions. First, pour two glasses of water into the pot and bring it to the boil. Then add turmeric and the chicken breast to the boiling water and let it boil for 15 minutes, which takes the bad smell away and makes it parcooked. Peel and wash the onion and garlic and dice them into small pieces.
From persiangood.com


GARLIC SOUP | THE MODERN PROPER
No garlic soup recipe is complete without a fool-proof, easy roasted garlic recipe, obviously! Here’s how to roast garlic: Preheat your oven to 350°. Slice the tops off of your garlic heads, just enough to expose the cloves. Drizzle the cloves with olive oil. Wrap each garlic head, cut side up, in foil. Roast the foil-wrapped garlic 45 minutes.
From themodernproper.com


LOW FAT CREAMY CAULIFLOWER SAFFRON SOUP - ERREN'S KITCHEN
2015-04-30 Remove from heat and add the saffron threads. Set aside to steep. Heat the olive oil in a medium pot over medium-low heat. Add chopped onions & celery; sauté until quite tender but not brown (about 5 minutes). Add the garlic and cook another minute. Add the cauliflower & potato; stir to coat. Add saffron stock.
From errenskitchen.com


SAFFRON CREAM SAUCE - THREE BIG BITES
2020-04-21 Prepare the saffron. Make sure you crumble it up before adding it to a bit of very warm water. Alternatively, use a mortar and pestle to crush it. The idea is to get it into small pieces, then allow the water to help extract the flavor and fragrance. Later, you’ll add this water to the sauce. Make a roux.
From threebigbites.com


RECIPES - RUBIN SAFRAN - BBC GOODFOOD FOOD RECEPIES - SKIN MASK
1- Soak the saffron in 2 tbsp hot water for 10 minutes. Melt the butter in a large saucepan. Add the garlic (and its skin), onion, celery and bay leaf to the pan, stir to coat in the butter, then cook very gently, covered, for about 15-20 minutes.
From rubinsafran.de


SUSAN SPICER'S CREAM OF GARLIC SOUP - NEW ORLEANS MENU
Add chicken broth and bouquet garni and bring to a boil. Stir in bread cubes and simmer 10 minutes, until bread is soft. Remove bouquet garni and puree soup in blender carefully. Strain back into the saucepan. Heat and whisk in more chicken broth or water if the soup is too thick. Add half-and-half. Season to taste with salt and pepper.
From nomenu.com


19 EASY SAFFRON RECIPES - TOP RECIPES
2022-06-03 In a small pot, boil ½ cup of water and allow the saffron to steep for 5 minutes. In another pot, boil 1 cup of water. Choose a skillet that can be tightly sealed with its lid. Melt butter over medium heat and salt butter mixture. Add in rice, …
From topteenrecipes.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


CREAM OF CAULIFLOWER SOUP WITH SAFFRON RECIPE | BON APPéTIT
2002-12-31 Step 2. Melt 3 tablespoons butter in heavy medium pot over medium-low heat. Add chopped onions and sauté until very tender but not brown, about 10 minutes. Add cauliflower pieces; stir to coat ...
From bonappetit.com


QUICK CREAM OF CAULIFLOWER SOUP RECIPE - THE SPRUCE EATS
2022-02-09 Add the cauliflower to the pot, stir to combine, cover and cook 3 minutes. Add the broth, bring to a boil, and reduce the heat to maintain a steady simmer. Cook until the cauliflower is very tender, about 10 minutes. Purée the soup with a hand-held immersion blender. Or whirl in a blender or food processor until smooth (place a kitchen towel ...
From thespruceeats.com


CREAM OF YELLOW CARROT, LEEK, AND SAFFRON SOUP | RICARDO
Preparation. In a large saucepan, soften the leeks and garlic in the butter with the saffron. Add the broth, carrots, and potatoes and bring to a boil. Cover and simmer for about 20 minutes or until the vegetables are tender. In a blender, purée the soup until smooth. Add the cream.
From ricardocuisine.com


Related Search