Garlic Soup Authentically French Recipes

ROASTED GARLIC SOUP

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.

FRENCH GARLIC SOUP

Steps:

• Remove all the cloves of garlic from the head.
• Take a smallish saucepan and heat to boiling a cup of water; add the cloves of garlic and simmer for about 1 minute - drain, peel the garlic (which should be slightly softened and should peel easily) and cut each clove in half.
• Add garlic cloves to beef broth in saucepan; cover and simmer 10 minutes, or until garlic is soft.
• Remove half of the garlic cloves and reserve.
• To the saucepan add the chicken broth, water, wine, half and half, thyme (crush it with your fingers before adding), and cayenne to broth and heat to a low simmer for 5 minutes.
• With an immersion blender or in a regular blender, puree the soup; season to taste with salt and freshly ground pepper, set aside, and keep warm.
• Toast bread on one side under broiler; remove and spread un-toasted sides with butter.
• Mash the reserved half of garlic cloves and spread over the un-toasted and buttered sides of bread; sprinkle with shredded Gruyere cheese.
• Broil toast until brown and bubbly, about 30 seconds (careful, they can burn easily).
• Place a piece of toast in each of the four soup bowls; ladle hot soup over and serve.

GARLIC SOUP

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
• Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
• Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
• Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

DEB'S GARLIC SOUP

Steps:

• Peel and chop garlic. Transfer to a medium saucepan, add chicken broth, and bring to a slight boil. Remove soup from the heat and cover with a lid; let stand for 10 minutes.
• Meanwhile, butter bread slices and sprinkle with Parmesan cheese and paprika. Place in a toaster oven and toast on the medium setting (5 or 6) until crusty-just don't burn it. Remove toast from the oven and use a serrated knife to cut into small cubes.
• Divide bread cubes between 4 soup bowls. Sprinkle with sea salt and lemon-pepper seasoning. Use a ladle to stir soup, then scoop broth and garlic pieces and fill the bowls. Stir until bread cubes are well mixed, then serve.

CREAM OF GARLIC SOUP

Steps:

• Heat the butter and oil in a heavy-bottomed 2-quart saucepan or Dutch oven over medium-low heat. Add the onions and garlic and cook, stirring frequently, until they turn a deep golden brown, 30-40 minutes. Add the thyme, 6 cups Chicken Stock, and Bouquet Garni and bring to a boil. Stir in the bread cubes and let simmer for 10 minutes, until the bread is soft. Remove the soup from heat and cool for 10 minutes.
• Remove the Bouquet Garni and puree the soup in a blender (in batches, if necessary), until completely smooth. Return the soup to the pot and heat to the desired temperature. Whisk in more Chicken Stock if the mixture is too thick. Add half-and-half or cream until the soup reaches the texture of a classic cream soup. Season to taste with salt and pepper.

GARLIC SOUP

Steps:

• Combine first 4 ingredients in medium saucepan. Bring to boil. Cover, reduce heat to low and simmer until vegetables are tender, about 25 minutes. Puree in batches in blender. Season with salt and pepper. Rewarm over medium heat. Drizzle with cream, if desired.

GARLIC SOUP - AUTHENTICALLY FRENCH

Steps:

• Bring the water to a boil and add the bay leaf, sage, thyme, garlic.
• Cook, covered, at a gentle boil, for 40 minutes.
• Strain through a sieve, discard the herbs and pass the garlic through the sieve into the liquid. Taste for salt and add according to your own preference.
• Combine the egg, the yolks, grated cheese and ground pepper in a bowl and stir. Then beat with a small whisk until creamy.
• Slowly pour in the oil, beating all the time. Then, continuing to whisk, add slowly 1/2 cup or so of the garlic bouillon. It is important to slowly warm the egg so that it does not curdle or harden.
• Stir the contents of the bowl into the garlic bouillon.
• Transfer it all to a saucepan and whisk over low to medium heat until it thickens slightly - just enough to be no longer watery.
• Pour it over a handful of broken-up dried-out crusts [or toasted croutons] of bread in a heated soup tureen. Serve immediately.