Cream Of Garlic Soup Recipes Recipe For Stuffed

CREAM OF GARLIC SOUP

Steps:

• 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.
• Transfer everything to a blender, and blend until smooth.
• Add one spoonful of soup to the yogurt, mix well, then add a few more spoonfuls until the yogurt is warm.
• The yogurt can now be added to the soup. Mix well, season with salt and pepper, and garnish with parsley.
• Serve hot!

STUFFED PEPPER SOUP

Steps:

• In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

CREAMY GARLIC SOUP

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.

CREAM OF GREEN GARLIC AND POTATO SOUP

Steps:

• Place potatoes in bowl of water. Set aside.
• Soak green garlic in a bowl of water to remove dirt or sand. Drain and set aside.
• Heat olive oil in a skillet over medium heat; cook and stir minced prosciutto until it begins to sizzle, about 2 minutes. Add green garlic and continue to cook, stirring frequently. Do not let the garlic brown. Season with salt, black pepper, and cayenne pepper; cook and stir for 1 to 2 more minutes.
• Mix chicken broth into green garlic mixture and bring to a simmer. Reduce heat to low, cover and cook for 30 minutes.
• Remove potatoes from the bowl of water and add them to the garlic and broth mixture. Cook until potatoes are tender and easily smashed against the side of the pot, about another 30 minutes. Add broth as needed.
• Transfer potato chunks and some green garlic chunks to a blender with about 1/2 cup cooking liquid. Puree until smooth, adding more cooking liquid as needed.
• Stir blended potato mixture back into the pot; stir in heavy cream. Cook over medium-high heat until cream is warmed through, about 5 minutes. Season with salt and black pepper to taste. Garnish with fresh chopped chives.

WORLD'S BEST CREAM OF GARLIC SOUP

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.

CREAM OF GARLIC SOUP

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.

CREAMY ROASTED GARLIC SOUP

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.

CREAM OF GARLIC SOUP

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.

CREAM OF ROASTED GARLIC SOUP

Steps:

• 1. Saute the bread cubes and garlic powder in 2 tablespoons butter in a large skilet over medium heat until the bread cubes are golden. Remove from the skillet and set aside.
• 2. Place the garlic heads on an ungreased baking sheet; drizzle with olive oil. Bake at 350 degrees for 1 hour. Remove from the oven and let cool.
• 3. Remove and discard the papery skin from the garlic. Cut off the bottom of each garlic head, and squeeze out soft garlic into a small bowl. Set garlic aside.
• 4. Saute the onion in 2 tablespoons butter in a medium saucepan over medium heat until tender. Stir in buttermilk and whipping cream. Bring just to a boil; reduce heat, adn simmer uncovered, for 5 minutes. Remove from heat; set aside and let it cool.
• 5. Position the knife blade in a food processor bowl; add the reserved garlic, buttermilk mixture, and potato. Process 1 minute or until smooth.
• 6. Return the pureed mixture to the saucepan; stir in the Cognac, salt, and 1/8 teaspoon dillweed. Cook over medium heat until mixture is thoroughly heated, stirring frequently.
• 7. To serve, ladle soup into individual soup bowls. Sprinkle with the reserved bread cubes. Garnish with dill weed if desired.