GARLIC SOUP RECIPE FOR COLDS RECIPES

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THIS GARLIC SOUP WILL FIGHT COLDS, FLU, AND MAYBE EVEN ...



This Garlic Soup Will Fight Colds, Flu, and Maybe Even ... image

As you hack through the winter wanting relief but not looking for relief in a bottle of antibiotics, garlic soup is one good addition to your arsenal. How much garlic must you eat for r...

Provided by Amanda Rose

Yield 4

Number Of Ingredients 7

2 onions, sliced and caramelized...
4 globes garlic, roasted...
1/2 gallon broth
1 bay leaf
1 sprig rosemary
raw garlic, thinly sliced, to taste
salt, to taste

Steps:

  • Roast garlic. Remove from peels.
  • Heat broth
  • Slice onions and add them to a heated skillet that has been warmed with a bit of cooking oil.
  • Cook onions on medium-high heat until they become translucent and begin to caramelize.
  • Remove onions from heat.
  • Puree roasted garlic, caramelized onions, and broth in a food processor.
  • Place pureed ingredients back to a sauce pan and add the rosemary and bay leaf. Stir them in, cover, and let the mixture sit for about ten minutes. Remove the herbs. Your garlic soup is ready.

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

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

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