ROASTED GARLIC SOUP
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
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
SOUPE A L'AIL (GARLIC SOUP)
Provided by Bryan Miller And Pierre Franey
Categories weekday, pastas, soups and stews, appetizer
Time 30m
Yield Four to six servings
Number Of Ingredients 8
Steps:
- Peel the garlic cloves and chop them coarsely.
- Heat the butter and oil in a saucepan or a small kettle. Add the garlic and cook, stirring, for about one minute. Do not brown the garlic. Add the water, salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
- Strain the garlic and reserve the cooking liquid. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree. Put the remaining cooking liquid in a saucepan and add the puree. Bring to a boil. Add the vermicelli. Stir and cook for about four minutes. Do not overcook.
- Meanwhile, blend the egg yolks and vinegar in a bowl.
- Turn off the heat under the saucepan. Drop in the egg whites. Do not stir. They will form a cloudlike mixture. Add the egg yolk mixture and stir very slowly. Serve immediately.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 951 milligrams, Sugar 1 gram, TransFat 0 grams
SOUPE A L'AIL / CREAMY GARLIC SOUP
Categories Soup/Stew Vegetable Vegetarian Low/No Sugar Wheat/Gluten-Free Christmas Eve Simmer
Yield 4-6 people
Number Of Ingredients 8
Steps:
- Melt butter with olive oil in a 5 quart heavy-bottomed non-reactive pot over medium heat. (I prefer enameled iron for even heat conduction.) Add whole garlic cloves and onions. Saute over medium to medium-low heat for 15-25 minutes. Stir often. Cook until garlic and onions are soft and light golden brown. Cook slowly to develop the sweetness of the garlic. Add the chicken broth and the potato. Bring soup to a boil. Cover, reduce heat and simmer, stirring occasionally, until the potato is fork tender, about 15-20 minutes. Remove the pot from the heat. Carefully pass the soup through a food mill. A food processor or blender will work, but will not give you the same texture, because the food mill removes the fibrous parts of the garlic, while a process chops them up and they remain in the soup. Return soup to heavy bottom pot. Heat just to boiling over medium heat. Reduce heat to medium low, add half and half and heat, stirring often, until warmed through. Taste for seasoning and add salt and white pepper to taste. Ladle into serving bowls and garnish with a chiffonnade of tangy greens, like arugula or mesculin.
GARLIC SOUP
Do not be intimidated by the amount of garlic in this fragrant, creamy soup. The bulk of the garlic is slow cooked first in oil and then with broth to bring out the sweetness and downplay the sharpness of raw garlic. A touch of bread and sour cream adds body and richness and lightly fried sliced garlic, as a garnish, adds a final crisp touch of garlic flavor.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
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.
GARLIC SOUP SOUPE à L'AIL
You might expect this garlic soup recipe to be from the south of France where cooking with garlic is more common, but this delicious easy soup recipe comes from Arleux, which is in the north of France. In general the French are cautious with using garlic in recipes, not wanting its strong taste to overwhelm other flavors, but here the garlic is allowed to define the dish. The city of Arleux in the very north of France is well known for producing quality garlic. Much of the garlic that is grown here is braided together and then hung in small rooms where it is smoked for ten days over a slow burning peat fire. The smoking preserves the garlic, allowing it to be stored for up to a year, and also gives the exterior a distinctive brownish color. In the first part of September, the people of Arleux celebrate the garlic harvest with a festival and everywhere in the streets you will see bouquets and braids of garlic. This garlic soup recipe is typical of what the people might eat during the
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, heat two tablespoons of the olive oil on medium heat and add the leeks and garlic. Cook, stirring occasionally for five minutes. Add the carrots and potatoes and cook for five more minutes.
- Add the two quarts of water and the bouillon cube and bring soup to a simmer. Partially cover with a lid and cook for about an hour.
- Just before serving, place the French bread cubes on a non-stick tray. Cover the bread with shredded cheese and drizzle the remaining tablespoon of olive oil on top (you can use more olive oil if you wish). Bake at 400*F. for 10 minutes.
- Meanwhile, in a food processor or blender, and working in small portions, puree the soup with the cream and butter until it is smooth. Return to soup pot and heat through. Season to taste with salt and pepper.
- To serve distribute the cheese topped croutons into soup bowls and ladle the soup on top.
- Note: Serving Suggestions:.
- There's no getting around it. This garlic soup recipe has a strong flavor and it does tend to take hold in the body for a while. So better to eat this with your beloved -- that way you can smell garlicky together. Also, most people find that although it is delicious, facing this soup in leftovers the next day can be a bit daunting. So best to make what you can finish in one sitting.
- With its substantial topping you can serve this easy soup as a main course, although I'd recommend a first course of a salad or perhaps something even heavier for hearty appetites.
- You don't have to use smoked garlic from Arleux to make this garlic soup recipe, but do make sure that you use excellent quality garlic. Look for heads of garlic that have large cloves (that will save you considerable time in preparing the garlic). The cloves should be firm, not soft or shriveled up.
Nutrition Facts : Calories 817.5, Fat 21.8, SaturatedFat 8.8, Cholesterol 38.6, Sodium 1157.9, Carbohydrate 127.9, Fiber 7.8, Sugar 8.1, Protein 30
GARLICKY LENTIL SOUP
Categories Soup/Stew Garlic Vegetarian Quick & Easy Lentil Thyme Parsley Gourmet
Yield Makes about 3 cups, serving 2
Number Of Ingredients 8
Steps:
- Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
- Serve soup drizzled with oil and vinegar.
GARLIC SOUP (SOUPE A L'AIL)
Bon Appetit, May 1994. This is a healthier version than many garlic soup recipes. This is a popular soup throughout France.
Provided by swissms
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
CREAM OF GARLIC SOUP
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
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
QUICK GARLIC SOUP
This recipe can be prepared a day ahead and can easily be doubled or tripled. I garnish each serving with a dab of sour cream. By adding chicken and rice, you can turn it into a main course.-Kathy Schrecengost, Oswego, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, saute onions in butter until tender, about 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cayenne.
Nutrition Facts : Calories 189 calories, Fat 16g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1085mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
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