ROASTED EGGPLANT AND GARLIC SOUP
Provided by Emeril Lagasse
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2 quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne.
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
MEXICAN ROASTED GARLIC SOUP
Based on a recipe by Rick Bayless. We love garlic, so this is a favorite in our household. We usually double the recipe and have the leftovers later in the week. The flavor of the soup is even better after a day or two.
Provided by sharadara
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small pot, heat olive oil over medium-low and add garlic. When the oil begins lightly simmering (like champagne), lower the heat and cook for 15 minutes. Do not fry the garlic. By the end of cooking it should be soft and still white, not browned and crispy.
- Pour the oil and garlic through a mesh strainer, over a bowl. Lightly press the garlic with the back of a spoon to remove some of the excess oil.
- Transfer the garlic into a large saucepan and add the chicken broth. Cover and simmer over medium-low heat for 30 minutes.
- Set the garlic oil aside - this is good stuff! 3 tbsp of it will be used for the croutons, the rest can be refrigerated and used for dipping french bread, salad dressings, pasta sauces, etc.
- Preheat the oven to 325 degrees. Cut the bread into 1/4 to 1/2 inch dices. Lay the diced bread on a baking sheet and toast in the oven for 15 minutes. Sprinkle 3 tbsp of the garlic olive oil over the croutons, toss them to spread the oil evenly, and toast for 5 minutes more, until golden brown.
- When the soup has simmered for 30 minutes, turn the heat to low, and slowly pour in the beaten eggs, while stirring the soup.
- Divide the queso fresco, avocado, and tomato between 4 bowls. Ladle the soup on top.
- Let your guests add chipotle strips and croutons to taste.
Nutrition Facts : Calories 500.9, Fat 39.5, SaturatedFat 6.3, Cholesterol 105.8, Sodium 1168.1, Carbohydrate 25, Fiber 4.8, Sugar 3.8, Protein 13.5
MEXICAN-STYLE ROASTED GARLIC SOUP
Make and share this Mexican-Style Roasted Garlic Soup recipe from Food.com.
Provided by Az B8990
Categories Mexican
Time 1h10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, cook garlic in hot oil over medium-low heat for 15-20 minutes or until very soft and golden. Drain, reserving the oil.
- In a medium saucepan combine garlic and chicken broth. Bring to a boil, reduce heat, cover.
- Simmer over medium-low heat for 30 minutes.
- Preheat oven to 325°F On a baking sheet toast bread cubes about 1o minute or until dry through, but not brown. Drizzle with 3 tablespoons of the reserved garlic oil, toss to coat.
- Bake 5 more minutes or until croutons are golden.
- Season broth mixture to taste with salt.
- Divide the avocado, queso fresco, tomato, and green onions among warm bowls. Add soup. Top with croutons.
- **Any remaining garlic oil can be refrigerated for up to 24 hours and used on salad dressing, omelets, etc.
- **To make ahead, prepare soup and refrigerate for up to 3 days. Bring to a boil just before serving.
Nutrition Facts : Calories 378, Fat 28, SaturatedFat 4.2, Sodium 1134.1, Carbohydrate 23.4, Fiber 5.1, Sugar 3.9, Protein 10.1
MEXICAN LENTIL SOUP WITH ROASTED GARLIC AND CHILIES
The roasted garlic adds a richness to the smoky heat of the chipotle peppers in this hearty(and yummy!) soup. It improves as the flavors delvelop, so go ahead and make it a day or two ahead! Adapted from Fields of Greens cookbook.
Provided by Sharon123
Categories Lentil
Time 2h5m
Yield 8-9 cups
Number Of Ingredients 18
Steps:
- To toast cumin (or coriander) seeds, place the whole seeds in a dry small skillet over low heat. Stir and shake until the seeds release their aroma and darken slightly, just a minute or two. Transfer to a bowl if you won't be grinding them right away, they will continue to cook if left in pan. Grind in a spice grinder or mortar and pestle.
- Sort and rinse the lentils and put them in a soup pot with the water, bay leaf, sage, and oregano. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15-20 minutes, until the lentils are tender. Remove the herbs.
- While the lentils are cooking, preheat the oven to 350*F. Rub the head of garlic with a little oil, place on a baking sheet, and roast for about 30 minutes, until soft. When the garlic has cooled, slice off the top of the head and squeeze the garlic out of its skin. Puree with the tomatoes in a blender or food processor and set aside.
- Heat the remaining oil in a large saucepan. Add the onion, 1/2 teaspoons salt, cumin, and dried oregano; saute over medium heat until the onion is soft, about 7-8 minutes. Add the carrot and peppers and saute until tender, about 5 minutes. Add the ancho chili powder and the chipotle puree, the pureed tomatoes, and 1 teaspoons salt; simmer for 10 minutes.
- Combine the lentils and their broth with the vegetables, cover and cook over low heat for 30 minutes. Add salt to taste. For more spice, add more ancho chili powder or chipotle puree to taste. Sprinkle in the fresh cilantro and oregano just before serving.
- Enjoy!
ROASTED GARLIC TOMATO SOUP
Serve this creamy, rich as a meal starter or on its own with fresh-baked bread for a light lunch. It'll warm AND fill you right up!-Lizzie Munro, Brooklyn, New York
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan., Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes., In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally.
Nutrition Facts :
SPANISH GARLIC AND VEGETABLE SOUP
This fantastic soup recipe was given to me by a friend who runs a restaurant in the Spanish town where I live. Believe me...you will be hooked after the first spoonful.
Provided by ESCABOY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
- Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 23.4 g, Cholesterol 5.9 mg, Fat 4.8 g, Fiber 7.3 g, Protein 4.9 g, SaturatedFat 1.7 g, Sodium 232.3 mg, Sugar 11.5 g
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