Creamofgarlicsoupwithrootvegetables Recipes

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

Ingredients

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.

CREAM OF GARLIC SOUP WITH ROOT VEGETABLES

Cream of Garlic Soup With Root Vegetables image

Attention Garlic Lovers! This is a recipe from Israeli chef Avi Biton of the Adora restaurant, Tel Aiv. Enjoy!

Provided by Sharon123

Categories Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

20 garlic cloves, plus
5 garlic cloves
1/2 cup extra virgin olive oil
1 large potato, peeled and cubed
1 medium carrot, scraped and cubed
2 medium onions, cubed
1 medium celeriac, peeled and cubed
1 small parsnip, peeled and cubed
3 quarts water
salt and black pepper
1 sprig fresh thyme
1/2 cup heavy cream

Steps:

Preheat your oven to 375*F. Place 20 cloves of peeled garlic in a small baking pan, and pour over 1/4 cup olive oil. Bake 30 minutes, or until tender.
In a large pot, heat the remaining 1/4 cup olive oil and saute the root vegetables with 5 cloves garlic, 5 to 8 minutes. Add water, salt, pepper and thyme, bring to a boil and cook over medium heat 40 minutes. Add the baked garlic with its oil to the soup, and grind with a stick blender or food processor. Straiin and add the 1/2 cup heavy cream. Taste and adust seasonings. Serve and enjoy!
For a decorative presentation, serve with Puff Pastry Croutons, posted seperately.
Makes 8 servings.

Nutrition Facts : Calories 234.3, Fat 19.1, SaturatedFat 5.3, Cholesterol 20.4, Sodium 27.3, Carbohydrate 14.9, Fiber 1.9, Sugar 2, Protein 2.2

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Add the half-and-half to the blended soup, and stir over medium-low heat until hot. Add white pepper and salt to taste.

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