ROASTED GARLIC SOUP
Provided by Guy Fieri
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl.
- In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini.
- Preheat the oven to 400 degrees F.
- In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.
- With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.
- Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.
- Remove and let cool before serving.
- Cook Time 2 hours 10 minutes .
ROASTED GARLIC SOUP AND ARTICHOKE CROUTONS
Make and share this Roasted Garlic Soup and Artichoke Croutons recipe from Food.com.
Provided by Chuck Hughes
Categories Artichoke
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven at 350 degrees F.
- For the roasted garlic soup:.
- In a small pan, pour the olive oil and place each half garlic head flat in the oil.
- Roast the garlic in the oven for about 40 minutes or until the garlic is soft throughout and nicely browned.
- Remove the skins from the garlic. Place half the cloves garlic in a large pot and mash them with 1/2 the infused garlic oil. Add the flour and cook on medium heat for 2 minutes.
- Add the chicken stock and thyme and bring to a boil and then let simmer for 15 minutes. Season with salt and pepper.
- To prepare the artichokes:.
- Start by cutting off the exterior leaves using a very sharp paring knife. Cut only at the base of the leaf and not into the hard heart. Once the heart is visible, cut the top of the artichoke off by first locating the top of the heart. This is simply done by feeling the artichoke starting at the bottom of the artichoke and feeling progressively upwards. The heart will feel hard; where there is no heart, the leaves will feel noticeably soft.
- Cut through the leaves at the top of the artichoke using a sharp sturdy knife, like a chef's knife. Peel the stem of the artichoke using a paring knife. Scrape out the "choke" or the fuzzy center of the artichoke heart.
- Rub with lemon to prevent the artichoke from discoloring. Cut the artichoke heart and stem into sections.
- Cook in boiling, salted, and lightly acidulated (with lemon juice) water until the hearts are tender, about 10 minutes.
- Drain. In a pan, on medium heat the olive oil, add the artichoke and shallots. Saute for 5 minutes, until lightly caramelized. Season with salt and pepper. Add parsley. Keep aside.
- To assemble:.
- Preheat the oven to broil. Brush the slices of bread with the remaining garlic-infused oil, garnish with the sauteed artichoke and cheese. Grill in the oven until the cheese is melted and slightly golden brown.
- When ready to serve, place an artichoke crouton in a shallow bowl, add a ladle of the roasted garlic soup.
Nutrition Facts : Calories 732, Fat 41.7, SaturatedFat 6.3, Cholesterol 7.2, Sodium 801, Carbohydrate 74.7, Fiber 10.1, Sugar 7.8, Protein 20.6
GARLIC CROUTONS
Provided by Food Network
Time 30m
Number Of Ingredients 6
Steps:
- In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.
ROASTED-GARLIC SOUP
Despite its forty cloves of garlic, this soup is satisfyingly mellow.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.
- Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
- Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
- Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
- Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives.
Nutrition Facts : Calories 212 g, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 581 g
ROASTED GARLIC SOUP
Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.
Provided by Marian
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
- Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
- Puree soup in batches in a blender or food processor.
- Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g
More about "roasted garlic soup and artichoke croutons recipes"
TOMATO ARTICHOKE SOUP WITH GARLIC CROUTONS – A COUPLE …
From acouplecooks.com
5/5 (2)Total Time 35 minsCategory Main DishCalories 236 per serving
- Chop the onion and mince the garlic. In a large soup pot, heat the butter over medium high heat. Sauté the onions, garlic, and bay leaves until the onions are translucent, about 5 to 7 minutes.
- Meanwhile, chop the artichokes into smaller pieces. In the soup pot, add the artichokes, tomatoes, water, oregano, and basil. Simmer for 10 minutes.
- Using an immersion blender (or blender if necessary), blend the soup to a smooth consistency. Stir in the milk. Top with Parmesan cheese and serve immediately.
ROASTED GARLIC SOUP AND ARTICHOKE CROUTONS : RECIPES : …
From cookingchanneltv.com
Servings 4Calories 912 per servingTotal Time 2 hrs
DELICIOUS & SIMPLE ARTICHOKE SOUP | FEASTING AT HOME
From feastingathome.com
ROASTED ARTICHOKES RECIPE (EASY!) | WHOLESOME YUM
From wholesomeyum.com
ROASTED GARLIC SOUP – GOOD DINNER MOM
From gooddinnermom.com
ROASTED GARLIC ARTICHOKE SOUP - JAMIE GELLER
From jamiegeller.com
Estimated Reading Time 1 min
ARTICHOKE WHITE BEAN SALAD RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
ROASTED GARLIC SOUP AND ARTICHOKE CROUTONS RECIPE
From menuiva.com
ROASTED GARLIC SOUP WITH ARTICHOKE CROUTONS RECIPE - YOUTUBE
From youtube.com
ROASTED GARLIC ARTICHOKE SOUP RECIPE - LEVANA COOKS
From levanacooks.com
BEST HEALTHY SPINACH AND ARTICHOKE DIP RECIPE - HOW TO MAKE …
From goodhousekeeping.com
41 BEST SOUP RECIPES - TASTING TABLE
From tastingtable.com
ROASTED GARLIC SOUP WITH ARTICHOKE CROUTONS - I SEE SPAIN
From iseespain.com
HOW TO MAKE PASTA WITH ROASTED TOMATOES, CHEESY BREADCRUMBS
From chicago.suntimes.com
THE MOST AMAZING ROASTED ARTICHOKES - GIMME SOME OVEN
From gimmesomeoven.com
ROASTED GARLIC SOUP WITH OLIVE CROUTONS RECIPE ON FOOD52
From food52.com
GARLIC SOUP WITH CROUTONS | EMERILS.COM
From emerils.com
CREAM OF ARTICHOKE SOUP RECIPE (WITH LEMON-GARLIC CROUTONS)
From thekitchn.com
ROASTED CHERRY TOMATO SOUP AND BACON CROUTONS | RACHAEL RAY
From rachaelrayshow.com
ROASTED ARTICHOKES WITH GARLIC BUTTER | RECIPES | LEE KUM KEE …
From usa.lkk.com
30 RECIPES YOU CAN MAKE WITH FRESH GARLIC - YAHOO NEWS
From news.yahoo.com
EASY ROASTED BUTTERNUT SQUASH SOUP WITH HOMEMADE CROUTONS
From kosher.com
JERUSALEM ARTICHOKE SOUP WITH BACON CROUTONS - RECIPES - HAIRY …
From hairybikers.com
TOMATO SOUP WITH HEIRLOOM TOMATOES AND ROASTED BELL PEPPERS.
From acadianatable.com
ROASTED GARLIC SOUP AND ARTICHOKE CROUTONS – RECIPES NETWORK
From recipenet.org
WHAT TO SERVE WITH TORTELLINI? 16 TASTY SIDE DISHES - MSN
From msn.com
AIR FRYER CROUTONS (QUICK + EASY HOMEMADE RECIPE)
From platingsandpairings.com
You'll also love