GARLIC CROUTONS
Provided by Food Network
Time 30m
Number Of Ingredients 6
Steps:
- In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.
ROASTED GARLIC-TOMATO SOUP
A recipe that I found on the back of Muir Glen tomatoes. This makes a really nice soup for lunch and is very quick and easy. The recipe calls for 1/4 cup of whipping cream added at the end. I don't always use it depending on my mood.
Provided by LARavenscroft
Categories Lunch/Snacks
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 2-qt saucepan, heat oil over medium heat.
- Add onion and cook and stir 5 minutes.
- Stir in tomatoes, broth, basil and pepper flakes and heat to boiling.
- Reduce heat; cover and simmer 10 minutes.
- Remove from heat; uncover and cool for 15 minutes.
- Place mixture in blender, cover and blend until smooth.
- Return to sauce pan and stir in cream, if using.
- Heat through until hot.
CROUTON-TOPPED GARLIC SOUP FOR TWO
Pan roasting the garlic gives this soup a rich flavor, while a touch of cream lends body. The herbed croutons enhance the soup's taste and add texture, but it's the freshly grated cheese that make this dish taste like heaven!-Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from the heat; set aside., In a large saucepan over medium-high heat, cook onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf., For croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally., Divide soup among two bowls. Top with croutons, cheese and parsley.
Nutrition Facts : Calories 525 calories, Fat 43g fat (22g saturated fat), Cholesterol 112mg cholesterol, Sodium 804mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
GARLIC CROUTONS
A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad.
Provided by Cathy Hofmann
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
- Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 4.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 100.8 mg, Sugar 0.2 g
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
ROASTED GARLIC SOUP WITH PARMESAN CHEESE
An easy Roasted Garlic Soup with Parmesan Cheese recipe
Categories Soup/Stew Cheese Garlic Herb Onion Roast Sauté Dinner Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
- Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
- Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
CROUTON-TOPPED GARLIC SOUP
"Pan roasting the garlic gives this soup a rich flavor, while a touch of cream lends body. The herbedcroutons enhance the soup's taste and add texture, but it's the freshly grated cheese that make this dish taste like heaven!"-Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from the heat; set aside., In a Dutch oven over medium-high heat, cook onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf., For croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally., Divide soup among four bowls. Top with croutons, cheese and parsley.
Nutrition Facts : Calories 570 calories, Fat 46g fat (22g saturated fat), Cholesterol 111mg cholesterol, Sodium 804mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
ROASTED GARLIC SOUP
My bf and I concocted this after having some FANTASTIC roasted garlic soup from a local gourmet pizzeria. We looked up some other recipes on the web, made some adjustments, and voila! Delicious! Just don't leave out the squeeze of lemon at the end, it makes ALL the difference in the flavor. I like to add just a little bit at a time and then taste...
Provided by Christina P.
Categories European
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Chop off tops of garlic heads, and arrange in glass baking dish. Drizzle with olive oil and lightly season with salt and pepper. Cover tightly with tin foil.
- Roast in oven for 45 minutes. Let cool for 5 minutes, then squeeze out cloves.
- Coarsely chop garlic cloves. Saute onion in butter until translucent, then add garlic, chicken broth, wine, tomatoes and Italian seasoning. Bring to a boil, cover and simmer for 5 minutes. Remove from heat.
- Separate 1 cup of mixture and puree until smooth, then return to pot, or use a stick blender for a couple of pulses.
- Stir in spinach and cover just a few minutes until spinach is wilted.
- Serve with lemon garnish.
Nutrition Facts : Calories 319.1, Fat 20.1, SaturatedFat 8.7, Cholesterol 30.5, Sodium 945.9, Carbohydrate 25.3, Fiber 3.2, Sugar 5.4, Protein 9.6
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