25 Clove Garlic Soup Food
40 CLOVES OF GARLIC SOUP
This simple vegetarian soup bursts with garlic, both roasted and simmered. It's a satisfying, bold soup equally worthy of kicking off a fancy dinner party or completing a quiet, cozy evening at home by the fire. Oh, and it will probably also help you ward off vampires. Bonus!
Provided by Kare for Kitchen Treaty
Time 1h50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Cut the top(s) off of your head(s) of garlic and separate out 25 cloves, making sure each clove has an end chopped off (this will help with squeezing out the roasted garlic later on).
- Place the 25 cloves in a small glass baking dish, pour the 2 tablespoons of olive oil over the top, and sprinkle with a little salt and pepper. Toss to coat. Cover the baking dish with foil and bake for about 45 minutes, until cloves are light golden brown and very tender. Remove from oven and cool.
- Squeeze the roasted garlic between your fingertips to release the garlic and discard the peel. Set roasted garlic aside.
- In a large saucepan, melt the butter over medium heat. Add the onions and thyme; cook until onions are soft and translucent, about 5 minutes. Add both the roasted garlic and the 15 peeled raw garlic cloves and cook, stirring, for about 3 minutes.
- Add vegetable stock and, continuing over medium heat, bring the soup just to a boil. Reduce heat and simmer, covered, for about 20 minutes, or until garlic is very tender. Remove from heat and cool slightly.
- Using an immersion blender or working in batches with a blender, puree soup until smooth.
- Return soup to pan and stir in heavy whipping cream. Season with salt and pepper, to taste.
- Sprinkle Parmesan cheese into each bowl and ladle the soup over the top. Squeeze one lemon wedge over each bowl and sprinkle with additional Parmesan if desired. Serve.
25-CLOVE GARLIC SOUP
Make and share this 25-clove Garlic Soup recipe from Food.com.
Provided by Chef Dudo
Categories Kosher
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel garlic.
- Cut the leek in chunks.
- Peel potatoes and cut in chunks.
- Boil the vegetable broth with tomato paste and herbes.
- Add garlic, leek and potatoes.
- Cover and cook on low heat for appr 40 minutes.
- Puree the soup (in a blender or by hand).
- Add creme fraiche and heat soup for 1 minute.
30 CLOVES OF GARLIC AND BEAN SOUP
Got this from a Happy Hour friend, who grew up on this. All the garlic smells WONDERFUL simmering, but does not have a strong taste at serving. All the measurements are "abouts" - 3 cups/2 cups - whatever. It's SOUP, not brain surgery ! Flavors improve after sitting a day or 2. I have not tried to freeze.
Provided by NurseJaney
Categories Beans
Time 1h30m
Yield 1 pot, 12 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion, carrot, celery, and garlic in the olive oil in a LARGE soup pot for about 10 minutes.
- Add broth, beans, and sage.
- Simmer 1 hour (or more).
- Add salt and coarse ground pepper.
- Puree soup with immersion blender (or food processor in batches).
- Serve with croutons and/or bacon bits.
Nutrition Facts : Calories 243.1, Fat 8.7, SaturatedFat 1.4, Sodium 945.2, Carbohydrate 29.9, Fiber 9.2, Sugar 6.1, Protein 11.9
30 CLOVE GARLIC SOUP
This sweet and velvety favorite is more than a satisfying dinner -- it's a winter elixir.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Drizzle garlic heads with oil. Wrap tightly in foil and roast until tender, about 40 minutes. Let cool, then squeeze garlic from papery skin and set aside.
- Bring stock, potatoes, and roasted garlic to a boil; reduce heat and simmer until potatoes are tender, about 12 minutes. Remove from heat and stir in Parmesan.
- Let cool slightly, then puree in a blender until smooth. Season with salt and pepper. Sprinkle with Parmesan and serve with rustic bread.
Nutrition Facts : Calories 150 g, Cholesterol 9 g, Fat 6 g, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, Sodium 220 g
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