BEST GARLIC SOUP RECIPE RECIPES

GARLIC SOUP RECIPE | ALLRECIPES

Garlic Soup Recipe | Allrecipes image

Simple yet delicious. Cook garlic slowly to bring out the sweetness (the longer it simmers in the broth the better). I serve a bowl of this with a few grilled skewered shrimp laid over the rim of the bowl and crusty bread as a starter. Everyone that tastes it will want the recipe. This recipe is even better if you use a low sodium prepared chicken stock in place of the water and chicken bouillon

Provided by TLYONS

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

½ cup crushed garlic
2 tablespoons butter
6 cups water
1 tablespoon chicken bouillon granules
¼ cup chopped fresh tomato
3 eggs, beaten
salt and pepper to taste

Steps:

In a large pot over medium heat, cook garlic in butter until brown. Pour in water and bring to a boil. Stir in bouillon granules, reduce heat and simmer a minimum of 20 minutes. Stir in tomatoes, whisk in eggs and season with salt and pepper just before serving.

Nutrition Facts : Calories 88.1 calories, CarbohydrateContent 4.3 g, CholesterolContent 103.2 mg, FatContent 6.4 g, FiberContent 0.3 g, ProteinContent 4 g, SaturatedFatContent 3.2 g, SodiumContent 80.7 mg, SugarContent 0.5 g

GARLIC SOUP RECIPE - SUSAN SPICER | FOOD & WINE

Garlic Soup Recipe - Susan Spicer | Food & Wine image

This smooth soup is a specialty of the house at Bayona in New Orleans. What seems like a prodigious quantity of garlic and onions is mellowed by the long, slow cooking. If you can, make the soup a day ahead; the flavor will be even better. Warming Soup Recipes

Provided by Susan Spicer

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 pounds onions, about 4, chopped
2 cups garlic cloves, about 4 large heads, chopped
2 quarts Chicken Stock or canned low-sodium chicken broth
1/2 loaf day-old French bread (about 1/4 pound), cut into chunks
1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried, and 1 bay leaf
1 1/2 teaspoons salt
2 cups half-and-half
1/4 teaspoon fresh-ground black pepper
Croutons, optional

Steps:

In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons, if you like.

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WORLD'S BEST CREAM OF GARLIC SOUP RECIPE - FOOD.COM

From Food & Wine Magazine. This smooth soup is a specialty of chef Susan Spicer at Bayona in New Orleans. What seems like a prodigious quantity of garlic and onions is mellowed by the long, slow cooking. If you can, make the soup a day ahead; the flavor will be even better.
From food.com
Reviews 4.0
Total Time 1 hours 30 minutes
Calories 411.4 per serving

Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.

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Reviews 5
Total Time 25 minutes
Category Lunch
Calories 189 calories per serving

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.

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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.

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