Soupe A Lail Creamy Garlic Soup Recipes

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.

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:

• Remove excess layers of paper from head of garlic and slice off the very top of head. Place on aluminum foil, drizzle with olive oil, cover and roast at 400 F for about 30 mins or until garlic becomes soft.
• In a 3 qt sauce pan saute shallots. Combine all the ingredients in the same sauce pan except for the potatoes, cream and saffron. Bring the soup to a boil and simmer for 20 minutes.
• Use an immersion hand blender to puree the soup (or run through a food processor).
• Add the potatoes, cream and saffron to the soup and simmer for 20 minutes or until the potatoes are tender.
• Divide the soup into 6 oven safe bowls and top with french bread. Sprinkle cheese on top of the bread and broil until the cheese begins to brown. Serve while warm.

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:

• Combine first 4 ingredients in medium saucepan. Bring to boil. Cover, reduce heat to low and simmer until vegetables are tender, about 25 minutes. Puree in batches in blender. Season with salt and pepper. Rewarm over medium heat. Drizzle with cream, if desired.

Steps:

• Heat the butter and oil in a heavy-bottomed 2-quart saucepan or Dutch oven over medium-low heat. Add the onions and garlic and cook, stirring frequently, until they turn a deep golden brown, 30-40 minutes. Add the thyme, 6 cups Chicken Stock, and Bouquet Garni and bring to a boil. Stir in the bread cubes and let simmer for 10 minutes, until the bread is soft. Remove the soup from heat and cool for 10 minutes.
• Remove the Bouquet Garni and puree the soup in a blender (in batches, if necessary), until completely smooth. Return the soup to the pot and heat to the desired temperature. Whisk in more Chicken Stock if the mixture is too thick. Add half-and-half or cream until the soup reaches the texture of a classic cream soup. Season to taste with salt and pepper.