Boiled Water Garlic Soup Recipes

Steps:

• Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender., Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes., Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering)., With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.

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.

Steps:

• Separate garlic head into cloves. Smash cloves with flat side of a heavy knife and peel them. In a 2-quart saucepan bring water, garlic, bay leaf, and thyme to a boil and simmer, covered, 45 minutes.
• Discard bay leaf and thyme sprigs and force mixture through a sieve into another saucepan. In a large bowl whisk together yolks, Parmesan, and 2 tablespoons oil until combined well. Add 1/2 cup hot garlic broth to yolk mixture in a slow stream, whisking, and whisk yolk mixture into remaining hot garlic broth. Cook soup over moderately low heat, whisking constantly, until slightly thickened and a thermometer registers 170°F. (do not let boil), about 10 minutes.
• Tear bread into pieces and divide among 4 soup bowls. Ladle soup over bread and drizzle with remaining tablespoon oil.

Steps:

• Place water in large enough pot to hold 3 cups without boiling over.
• Add ice cubes.
• Turn burner on high.
• Do not watch pot or it will take forever.
• Do not leave unatended or you will burn the house down.
• Bring to a boil.
• Remove pot from burner.
• Turn burner off.
• Use immediately or you will have to repeat recipe.

Steps:

• Brush the bread slices with olive oil and toast in a 350 degree oven until dry, about 10 minutes. Set aside.
• In a large saucepan, combine the water, salt, garlic, bay leaves, and sage.
• Bring to a boil over high heat, reduce the heat to medium low, cover, and cook for 20 minutes or until the garlic is very soft.
• Remove the bay leaves and sage sprig, and puree the soup in a blender.
• Pour it back into the pan, cover, and let steep until you are ready to serve it, at least 10 minutes.
• Heat your soup plates in the oven for a few minutes, then layer their bottoms with the toasted bread slices.
• Sprinkle the toast with the cheese, then with any remaining olive oil.
• Reheat the soup to a boil, ladle it over the toast, and serve immediately.