40 CLOVES OF GARLIC SOUP
This simple vegetarian soup bursts with garlic, both roasted and simmered. It's a satisfying, bold soup equally worthy of kicking off a fancy dinner party or completing a quiet, cozy evening at home by the fire. Oh, and it will probably also help you ward off vampires. Bonus!
Provided by Kare for Kitchen Treaty
Time 1h50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Cut the top(s) off of your head(s) of garlic and separate out 25 cloves, making sure each clove has an end chopped off (this will help with squeezing out the roasted garlic later on).
- Place the 25 cloves in a small glass baking dish, pour the 2 tablespoons of olive oil over the top, and sprinkle with a little salt and pepper. Toss to coat. Cover the baking dish with foil and bake for about 45 minutes, until cloves are light golden brown and very tender. Remove from oven and cool.
- Squeeze the roasted garlic between your fingertips to release the garlic and discard the peel. Set roasted garlic aside.
- In a large saucepan, melt the butter over medium heat. Add the onions and thyme; cook until onions are soft and translucent, about 5 minutes. Add both the roasted garlic and the 15 peeled raw garlic cloves and cook, stirring, for about 3 minutes.
- Add vegetable stock and, continuing over medium heat, bring the soup just to a boil. Reduce heat and simmer, covered, for about 20 minutes, or until garlic is very tender. Remove from heat and cool slightly.
- Using an immersion blender or working in batches with a blender, puree soup until smooth.
- Return soup to pan and stir in heavy whipping cream. Season with salt and pepper, to taste.
- Sprinkle Parmesan cheese into each bowl and ladle the soup over the top. Squeeze one lemon wedge over each bowl and sprinkle with additional Parmesan if desired. Serve.
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
30 CLOVE GARLIC SOUP
This sweet and velvety favorite is more than a satisfying dinner -- it's a winter elixir.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Drizzle garlic heads with oil. Wrap tightly in foil and roast until tender, about 40 minutes. Let cool, then squeeze garlic from papery skin and set aside.
- Bring stock, potatoes, and roasted garlic to a boil; reduce heat and simmer until potatoes are tender, about 12 minutes. Remove from heat and stir in Parmesan.
- Let cool slightly, then puree in a blender until smooth. Season with salt and pepper. Sprinkle with Parmesan and serve with rustic bread.
Nutrition Facts : Calories 150 g, Cholesterol 9 g, Fat 6 g, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, Sodium 220 g
30 CLOVES OF GARLIC AND BEAN SOUP
Got this from a Happy Hour friend, who grew up on this. All the garlic smells WONDERFUL simmering, but does not have a strong taste at serving. All the measurements are "abouts" - 3 cups/2 cups - whatever. It's SOUP, not brain surgery ! Flavors improve after sitting a day or 2. I have not tried to freeze.
Provided by NurseJaney
Categories Beans
Time 1h30m
Yield 1 pot, 12 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion, carrot, celery, and garlic in the olive oil in a LARGE soup pot for about 10 minutes.
- Add broth, beans, and sage.
- Simmer 1 hour (or more).
- Add salt and coarse ground pepper.
- Puree soup with immersion blender (or food processor in batches).
- Serve with croutons and/or bacon bits.
Nutrition Facts : Calories 243.1, Fat 8.7, SaturatedFat 1.4, Sodium 945.2, Carbohydrate 29.9, Fiber 9.2, Sugar 6.1, Protein 11.9
GARLIC SOUP
This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand. It calls for garlic; eggs; some sort of pasta; a green vegetable that can be as simple as the limp bunch of broccoli in my crisper or, as I use in this recipe, frozen peas; and Parmesan or Gruyère for the garnish.
Provided by Martha Rose Shulman
Categories pastas, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 6 1/2 cups water to a boil in a 3- or 4-quart saucepan. Add minced garlic, salt, bay leaf and thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs, if using. (Dried thyme will be difficult to remove.)
- Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir from time to time so that pasta doesn't stick to the bottom of the pot. Add peas and simmer 5 minutes.
- Meanwhile, rub toasted bread slices with cut garlic clove and place 2 pieces in each bowl.
- Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of the hot soup into eggs and stir together.
- Turn off heat under soup and slowly stir in tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese over the top and serve.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 3 grams, TransFat 0 grams
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