Cream Of Garlic Soup With Cilantro Recipes

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.

Steps:

• In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
• Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
• Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.

Steps:

• Separate and peel the garlic cloves.
• Place the garlic, onions, and water in a large saucepan over medium-high heat and bring to a boil; reduce heat to low, cover and simmer 30 minutes, stirring occasionally.
• Remove the soup from the heat and stir well, breaking up the garlic pieces; stir in the butter until melted then stir in the cream and serve immediately, topped with chopped cilantro.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
• Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.

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.