Greek Garlic Soup Recipes

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:

• In a saucepan, saute the garlic over medium heat for several minutes. Add the 3 cups of water and bring to a boil over high heat. Add salt and pepper to taste, reduce heat to medium, and simmer uncovered for about 10 minutes.
• Reduce heat to very low, add the feta cheese and yogurt, and stir for several minutes until well combined. Do not allow the soup to boil. Remove from heat, and add lemon juice, if using.
• In a bowl, beat the eggs until frothy. Gradually whisk the eggs into the soup. Taste and adjust the seasonings, and then ladle into the bowls. Serve with croutons.

Steps:

• Place water, garlic, thyme, bay leaves, peppercorns in a large pot, bring to a boil and simmer for 20 minutes.
• Using a wooden spoon, press through a sieve and then pour it back into the pot, crumble in the feta cheese.
• Mix yoghurt with the flour until smooth, then slowly drizzle in one ladle of the soup, stirring constantly.
• Slowly pour the yoghurt mixture ito the soup, stirring constantly, then continue stirring at low heat for about ten minutes.
• Remove the soup from the stove.
• Beat the eggs until foamy, then slowly drizzle in 2 ladles of the soup, stirring contantly.
• Slowly pour the egg mixture into the soup, stirring constantly.
• Add salt to taste and serve with arugula and crisp bread.

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.