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
CREAMY GARLIC SOUP
While this soup simmers, the great garlicky aroma will fill your kitchen! We love the toasted garlic bread floating on top of a rich and creamy bowlful. It would be a terrific first course for most any meal.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
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
CREAMY GARLIC & MUSHROOM SOUP
Cool, crisp winter evenings call for comforting bowls of rich, cream soup. It's a terrific first course at holiday meals.-Mandy Howison, Glenshaw, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 13 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.
Nutrition Facts : Calories 246 calories, Fat 20g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 539mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
CREAM OF GARLIC SOUP
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
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 GARLIC SOUP
The secret to this soup, a luscious puree of caramelized garlic and onions thickened with French bread, is patience. I originally developed it at Savoir Faire. At the time I had a boyfriend who frequently traveled to Mexico. He would rave about sopa de ajo-a broth flavored with garlic and egg-and it sounded so earthy and scrumptious that I decided to try to make it. My approach to recipe development typically involves looking up several versions of a dish, then taking what I like from each of those recipes. That's exactly how this soup was created. I trained with French chefs, so a puree leapt to mind. Then I read that in Latin countries soups are often thickened with bread. One version relied on fish stock, but I thought chicken stock would be more universally appealing. So I stirred all my ideas together, my mentor Daniel gave it his enthusiastic blessing, and my first true culinary creation was born. When we initially started making this soup, my dishwashers had to peel 10 pounds of garlic at a time. Thankfully, these days at Bayona, we buy peeled garlic by the gallon. In order to develop the proper deep, rich flavor, it's essential to take your time cooking the garlic. You need to stir the mixture a lot over low heat and wait until the onions and garlic get very dark and caramelized. I love garnishing this soup with tiny croutons that provide a crunchy contrast to the silky body.
Yield makes 8 servings
Number Of Ingredients 10
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.
NITKO'S LEEK CREAM SOUP
Make and share this Nitko's Leek Cream Soup recipe from Food.com.
Provided by nitko
Categories Vegetable
Time 50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut leek into pieces (and light green parts) and sauté it on mixture of olive oil and butter until softens.
- Add water (1 liter+) salt, pepper and cook 20 minutes until leek become soft.
- With blender or stick blender make a creamy soup. Add semolina and cook 10 minutes more.
- In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat.
- Before serving add parsley and heavy cream. Serve with croutons and pancetta sprinkled over croutons.
Nutrition Facts : Calories 262.7, Fat 17.2, SaturatedFat 8.8, Cholesterol 44.9, Sodium 1044.5, Carbohydrate 25.9, Fiber 3, Sugar 5.9, Protein 3.5
NITKO'S GARLIC CREAM SOUP
This soup is an experiment. I was not completely happy with garlic soup I usually make, so I have tried something else. It has certain Dalmatian flavor (olive oil and herbs) but using butter instead oil and without herbs it makes it real continental soup.
Provided by nitko
Categories Onions
Time 55m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 12
Steps:
- Finely mince onion. Put it into a pot with olive oil and sauté it until translucent. Add finely minced garlic and sauté for 2-3 minutes. Do not burn it.
- Add flour stir and remove form fire. Add vine and stir to make creamy liquid. Add chicken stock, stir and cook for 30 minutes. Add salt and pepper.
- After 30 minutes, take a stick mixer and blend soup to make it creamy.
- Add sour cream, marjoram and nutmeg, stir and add parsley leaves. Cook not more than 5 minutes. You can serve it with or without croutons, as you wish.
Nutrition Facts : Calories 259.1, Fat 14, SaturatedFat 6, Cholesterol 23, Sodium 1051.9, Carbohydrate 19.9, Fiber 1.4, Sugar 5.9, Protein 8.7
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- In a large saucepan, bring the water to a boil. Meanwhile, in a medium skillet, melt the duck fat over moderately low heat. Add the garlic, onion and shallots and stir to coat thoroughly with duck fat. Cook, stirring frequently, until the vegetables are thoroughly softened but not browned, about 12 minutes; if the garlic begins to brown, turn down the heat. Stir in the flour and cook gently for 5 minutes, stirring frequently; again, take care not to let the vegetables brown.
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