Post by feather on Dec 12, 2016 17:45:00 GMT
I had been reading a lot about different types of garlic soup, and I wanted to try some. Here's my recipe and some ideas on what others have used that work for the garlic soup as well. When you want your garlic inoculation, this is it.
Garlic Soup (4 servings)
Roast:
40 cloves of garlic (peeled or unpeeled) wrapped in foil coated with a little olive oil for 45 minutes at 350 degrees F.
(alternatively, microwave garlic for 6 minutes on high)
Let cool.
Once cool, squeeze out the soft garlic into a sauce pan.
Add:
2 Tablespoons of butter
1 Tablespoon of dried thyme
3 cups of chicken broth.
Simmer for 20 minutes.
Add 1/4 cup ketchup. (or tomato puree, dash of worchestershire, dash of salt, teaspoon of sugar, dash of vinegar)
Using a handblender, blend the soup until all garlic is finely chopped.
Bring back to a simmer.
Add:
1 cup of cream (or half and half)
Salt to taste (taste salt, adding just enough to enhance the flavor)
Pepper if desired (white pepper if you have it)
Put a cup of soup in a small bowl, add 1-2 tablespoons parmesan to each bowl, serve with crusty bread on the side, or crusty croutons in the soup. (a gruyere cheese or strong tasting swiss would compliment this soup instead of the parmesan)
It is a very strong tasting soup and we all liked it, quite a bit. This is an appetizer or starter size soup, served before the meal. We followed it with baked chicken thighs, green beans w/onions and mushrooms, and baked potatoes.
In spain, the garlic soup is made similarly, and bread is added to the soup, and blended in to make it smooth, this is another great idea.
Sopa de ajo: Garlic Soup of Spain
Ham is added for flavor, bread is used for texture, an egg is cracked in at the end, covered and cooked until the white is cooked and yolk is still soft.
Garlic is good for you, raw and cooked. Nutritional benefits of Garlic
Try a little garlic soup?
Garlic Soup (4 servings)
Roast:
40 cloves of garlic (peeled or unpeeled) wrapped in foil coated with a little olive oil for 45 minutes at 350 degrees F.
(alternatively, microwave garlic for 6 minutes on high)
Let cool.
Once cool, squeeze out the soft garlic into a sauce pan.
Add:
2 Tablespoons of butter
1 Tablespoon of dried thyme
3 cups of chicken broth.
Simmer for 20 minutes.
Add 1/4 cup ketchup. (or tomato puree, dash of worchestershire, dash of salt, teaspoon of sugar, dash of vinegar)
Using a handblender, blend the soup until all garlic is finely chopped.
Bring back to a simmer.
Add:
1 cup of cream (or half and half)
Salt to taste (taste salt, adding just enough to enhance the flavor)
Pepper if desired (white pepper if you have it)
Put a cup of soup in a small bowl, add 1-2 tablespoons parmesan to each bowl, serve with crusty bread on the side, or crusty croutons in the soup. (a gruyere cheese or strong tasting swiss would compliment this soup instead of the parmesan)
It is a very strong tasting soup and we all liked it, quite a bit. This is an appetizer or starter size soup, served before the meal. We followed it with baked chicken thighs, green beans w/onions and mushrooms, and baked potatoes.
In spain, the garlic soup is made similarly, and bread is added to the soup, and blended in to make it smooth, this is another great idea.
Sopa de ajo: Garlic Soup of Spain
Ham is added for flavor, bread is used for texture, an egg is cracked in at the end, covered and cooked until the white is cooked and yolk is still soft.
Garlic is good for you, raw and cooked. Nutritional benefits of Garlic
Try a little garlic soup?