QUICK AND EASY GARLIC SOUP FOR ONE
Make and share this Quick and Easy Garlic Soup for One recipe from Food.com.
Provided by quotPink Eyedquot J
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan over medium-low heat, saute the garlic until aromatic.
- Add the tomatoes, and saute for another minute or so, then add the broth.
- Scramble the egg, parmesean cheese, hot sauce, salt and pepper in a serving bowl.
- (I just use the bowl I'm going to eat out of; less clean up.) When the broth comes to a boil, add the egg mixture while stirring.
- Remove from heat, place in a bowl, top with fresh ground pepper, and enjoy.
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.
QUICK GARLIC SOUP
This recipe can be prepared a day ahead and can easily be doubled or tripled. I garnish each serving with a dab of sour cream. By adding chicken and rice, you can turn it into a main course.-Kathy Schrecengost, Oswego, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, saute onions in butter until tender, about 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cayenne.
Nutrition Facts : Calories 189 calories, Fat 16g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1085mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
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- Put a large pot or Dutch oven on medium heat with the olive oil. As it heats, peel and roughly chop the onion. Add it to the olive oil and stir.
- Stir the onion occasionally as you peel the garlic cloves. Arrange all the peeled garlic in a single layer on your cutting board and run a knife through it all several times to roughly chop it. Add it to the onions and cook stirring continuously for 1 minute. Season with the salt and pepper and stop the microwave (if it’s still going) and add the heated broth. Stir and cover. Increase heat to high.
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