GARLIC SOUP
Do not be intimidated by the amount of garlic in this fragrant, creamy soup. The bulk of the garlic is slow cooked first in oil and then with broth to bring out the sweetness and downplay the sharpness of raw garlic. A touch of bread and sour cream adds body and richness and lightly fried sliced garlic, as a garnish, adds a final crisp touch of garlic flavor.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
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.
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
ROASTED TOMATO SOUP WITH GARLIC
Categories Soup/Stew Food Processor Garlic Tomato Appetizer Roast Lunch Basil Rosemary Summer Winter Thyme Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
- Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
- Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
- Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.
ROASTED GARLIC CREAM OF MUSHROOM SOUP WITH THYME
Wonderfully creamy hearty soup featuring mushrooms in a creamy base of fragrant roasted garlic, onions and a hint of Thyme.
Provided by Chef Hunter 1368
Categories Vegetable
Time 27m
Yield 5 Cups, 5 serving(s)
Number Of Ingredients 11
Steps:
- Prep:.
- Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
- Slice remaining White and Crimini mushrooms and reserve in separate bowl.
- Directions:.
- In a 5-quart pot, melt butter on med-high heat until slightly browned, 1-2 minutes - this will happen fairly quickly so be careful to watch it; turn heat down to medium.
- Gradually whisk in all-purpose flour - mixture will be bubbly.
- Stir in dried onion, granulated garlic, parsley and white pepper to rue and stir constantly for 2 minutes until onion and garlic are fragrant and slightly browned; mixture will seem on the dry side.
- Slightly lower your heat to Medium-Low and add contents of chopped mushrooms and mix thoroughly for 1 minute.
- Add your chicken stock to the mushroom mixture and bring heat up to Medium, stirring occasionally so your mixture doesn't stick to the bottom.
- Cook for 5 minutes to thicken.
- Add in the dried Thyme and mix thoroughly.
- Add your whipping cream, half-and-half or whole milk and whisk together. This will thin out your mixture a bit and make for a smooth consistency.
- Heat your mixture for 2 minutes.
- Add your sliced mushrooms and stir, until bubbly.
- Turn heat to Medium-Low and simmer for an additional 5 minutes, stirring occasionally.
- Remove from heat. You soup will thicken as it stands.
Nutrition Facts : Calories 392.9, Fat 31.4, SaturatedFat 19.4, Cholesterol 98.8, Sodium 373.9, Carbohydrate 23.2, Fiber 2.3, Sugar 3.2, Protein 7.5
GARLIC THYME SOUP
Make and share this Garlic Thyme Soup recipe from Food.com.
Provided by Roosie
Categories European
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350*F.
- Spread garlic cloves evenly in shallow baking pan.
- Drizzle with the olive oil and season with the salt and pepper.
- Cover the pan with aluminum foil and bake 15-20 minutes or until cloves are golden.
- Seperate the garlic from the olive oil while still warm.
- Reserve both and cool.
- After garlic cloves have cooled somewhat, place in blender or food processor.
- Add 2 tablespoons of the reserved olive oil.
- Puree to a smooth paste.
- In a stock pot over high heat, boil the cream for about 10 minutes until it is reduced by 1/4 (you should have about 2 1/4 cups cream left).
- Add vegetable stock, garlic paste and thyme.
- Season to taste with salt and pepper.
- Simmer for 15 minutes.
Nutrition Facts : Calories 639.4, Fat 62.3, SaturatedFat 29.9, Cholesterol 163, Sodium 53.5, Carbohydrate 18.8, Fiber 1.2, Sugar 0.6, Protein 5.4
PUMPKIN/SQUASH SOUP WITH GARLIC AND THYME
This yummy, warming soup is perfect for cold winter days. It has a subtle garlic and thyme flavour and could be jazzed up easily by adding in some cream or serving with a dollop of sour cream and some cilantro or green onions on top. I hope you enjoy! :)
Provided by Lalaloula
Categories Onions
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- If using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup.
- Heat oil in a pot and when ready, add all the veggies and the thyme. Sautee for about 4 minutes or until fragrant and lightly browned.
- Add enough broth to just cover the veggies.
- Simmer on medium heat for about 20 minutes or until veggies are tender.
- Using a hand-held blender puree the soup to your liking.
- Season with salt and pepper to taste.
- Serve with all the trimmings you like. Enjoy!
- NOTE: For a slightly different flavour, roast the pumpkin and garlic beforehand (in the oven) and cook slightly less.
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 :
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- Preheat oven to 350*. Place half of the garlic cloves into a small dish and drizzle with 1 tbsp olive oil and sprinkle with ¼ tsp of salt.Toss garlic to fully coat with the oil, then cover the dish tightly with foil. Bake for 45 minutes and then remove and set aside until ready to add to the soup.
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