Looking for a garlic soup recipe?!
Looking for a garlic soup recipe?
My grandmother used to make this yummy garlic soup. I lost the recipe yeasr ago and can't find it. I know it was sliced garlic, chicken broth, eggs, salt and pepper and vinegar. i just need the recipe for amoutns. anyone know it?
Additional Details3 weeks ago
those are the only ingredients i remember her adding. it is a really simple soup. i know sounds odd but i used to love it!
Answers:
3 weeks ago
those are the only ingredients i remember her adding. it is a really simple soup. i know sounds odd but i used to love it!
Garlic Soup
Ingredients:
12 large garlic cloves, peeled
1 tablespoon olive oil
1 tablespoon, melted butter
1 small onion, finely chopped
1/2 ounce/2 tablespoons all-purpose flour
1 tablespoon white wine vinegar
4 cups good chicken stock
2 egg yolks, lightly beaten
bread croutons, fried in butter, to serve (OPTIONAL, IM SURE)
Instructions:
Crush the garlic.
Put the oil and butter into a pan, addthe garlic and onion, cook them gently for 20 minutes, until soft - not brown.
Add the flour and stir with a wooden spoon to make a roux.
Cook for a few minutes, then stir in wine vinegar, stock and 4 cups water. Simmer for 30 minutes.
When ready to serve the soup, whisk in the lightly beaten egg yolks.
Put croutons into each soup bowl and pour over soup.
When adding egg yolks to thicken soup, reheat the soup gently so eggs don't curdle.
Nutritional Information:Calories 55, Protein 1.6g, Carbohydrate 3.6g, of which sugars 0.6g, Fat 4g, of which saturate 1.3g, Cholesterol 53mg, Calcium 13mg, Fiber 0.4g, Sodium 11mg.
Source(s):
http://www.dlife.com/dlife/do/recipe/sho...
This may be close! It's good!
ROASTED GARLIC SOUP WITH PARMESAN CHEESE
26 garlic cloves, unpeeled
2 Tbsp. olive oil
2 Tbsp.(1/4 stick) butter
2?4 cups sliced onions
1? sp chopped fresh thyme
18 garlic cloves, peeled
3? cups chicken stock or canned low-salt chicken broth
? cup whipping cream
? cup finely grated Parmesan cheese (about 2 oz)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Serves 4.
--Bon Appétit, February 1999
Roasted Garlic/Chicken Soup:
1? hours 20 min prep
4 servings
2 heads garlic, whole,unpeeled,just the tops cut off the heads to expose the tip of the cloves
1 chicken breast, thinly sliced
4 1/2 cups chicken stock
2 tablespoons butter
1 tablespoon chopped fresh dill weed
3 slices whole wheat bread, cut into 1" cube
1/4 cup dry white wine
salt and pepper
1/2 cup grated provolone cheese
1. Place garlic heads,upright,in a shallow 8 cup cassarole, ovenproof, dish.
2. Pour a 1/2 cup of chicken stock over the garlic.
3. Bake in 350F degrees oven for 1 hour.
4. Allow buds to cool, then squeeze the garlic puree from the skins.
5. Meanwhile, melt the butter in a large skillet,stir in the dill.
6. Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
7. In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt& pepper.
8. Bring to a boil.
9. Preheat the broiler.
10. Pour hot soup into 4 oven proof soup bowls.
11. Add croutons, sprinkle with the cheese.
12. Broil for 3 minutes or until the cheese is bubbly and serve.
Garlic Soup: A Soup For All Seasons
(but especially winter)
Makes 4 servings
6 cups water
3 to 6 large garlic cloves (to taste), minced or pressed, plus 1 garlic clove, cut in half
1-1/2 to
2 teaspoons salt (to taste)
1 bay leaf
1/4 to
1/2 teaspoon dried thyme, or a few sprigs of fresh, OR 2 or 3 fresh sage leaves
4 thick slices country style bread or French bread
2 large eggs, beaten
2 teaspoons olive oil (optional)
freshly ground pepper to taste
2 tablespoons chopped fresh parsley
2 to 4 tablespoons freshly grated Parmesan or Gruyère cheese
cl_pix
1. Bring the water to a boil in a 3- or 4-quart saucepan or soup pot. Add the minced or pressed garlic, 1-1/2 teaspoons salt, bay leaf, and thyme or sage. Reduce the heat, cover and simmer 15 minutes. Taste: Does it taste good? Is there enough salt? Garlic?
2. Toast the bread. As soon as it’s done, rub both sides with the cut clove of garlic and set aside.
3. Beat together the eggs and optional olive oil. Spoon a ladleful of the hot soup into the eggs and stir together. Then turn off the heat under the soup, and stir in the egg mixture. The eggs should cloud the soup but they shouldn't scramble if the soup isn't boiling. Stir in the pepper and parsley.
4. Place a garlic crouton in each bowl. Ladle in the soup, sprinkle Parmesan or Gruyère over the top, and serve.