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
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
ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
- In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
- In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
- Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.
FRESH GARLIC SOUP
This is based on a recipe from "The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens" by Lynne Rossetto Kasper (William Morrow, 1992). It is a mild creamy (without cream) soup and makes a great lunch or light supper on its own.
Provided by RubySue
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Separate the cloves from each head of garlic. Do not peel. Drop in the garlic cloves in boiling water and boil 10 minutes.
- Drain them and peel. Do not discard water.
- Return the garlic cloves to the saucepan, and add the onion, olive oil, sage, and stock.
- Bring to a rolling boil over medium-high heat.
- Partially cover and cook 5 minutes.
- Uncover, reduce heat to low boil and cook another 5 minutes.
- Remove 5 sage leaves, and purée the soup.
- Season to taste. Arrange the croutons in warmed soup dishes, and pour the soup over them.
- Garnish with cheese and serve immediately.
Nutrition Facts : Calories 413.3, Fat 32.5, SaturatedFat 6.2, Cholesterol 15.1, Sodium 463.4, Carbohydrate 20.9, Fiber 1.4, Sugar 7, Protein 10.8
GARLIC SOUP
Garlic Soup, the perfect Natural Antibiotics, helps build up your immunity system, Helps fight off Colds and the Flu. Remember no kissing for an hour.....:)
Provided by cookingaround
Time 1h
Yield Serves 4
Number Of Ingredients 15
Steps:
- Add oil, fry onions, add butter and garlic (do not over- fry garlic).
- Add water to 3/4 of pot, Add cube stock, parsnip and uncut carrot. Boil 30 mins.
- Remove carrot and slice, set aside.
- Cool down rest, add to blender and make creamy, return to pot.
- Add carrots, parsley, Green onions, milk/cream and salt/pepper to taste. Simmer 15 to 20 minÂs.
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.
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4.8/5 (11)Category SoupCuisine IndianTotal Time 1 hr
- Slice 1 cm (1/2 inch) off the top of each garlic bulb to expose the cloves, then place cut side down on a baking tray. Drizzle with the olive oil, then roast for 45 minutes (I did mine for 30-35 minutes as they were getting to brown). Remove from the oven and set aside to cool. Once cool enough to handle, squeeze the garlic cloves out of their skins into a bowl of a food processor or a blender. I add some of the stock or broth and then whizzed for a few seconds. Set aside.
- Meanwhile, heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until translucent. Add the stock or broth, turmeric, cumin, vinegar, tamari, lemon juice, blended garlic and broth, and herbs, if using, then bring to the boil. Reduce the heat to low-medium, then simmer, uncovered for 15 minutes (the original recipe says 30 but mine worked very well in 15, in case you’re short for time).
- Finally, I added the coconut milk and stirred through. Taste for salt and add a little more if needed. My stock was salty enough that I didn’t need to add any more but I did add some chilli and cracked pepper. I garnished my soup with fresh coriander.
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