PROVENçAL GARLIC SOUP WITH POACHED EGG
Provided by David Tanis
Categories soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
- Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
- Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
- For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
FRENCH GARLIC SOUP
A bit like French Onion Soup, but a nice garlicky soup, instead! :) The garlic is not at all overwhelming in this delicious soup.
Provided by Julesong
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove all the cloves of garlic from the head.
- Take a smallish saucepan and heat to boiling a cup of water; add the cloves of garlic and simmer for about 1 minute - drain, peel the garlic (which should be slightly softened and should peel easily) and cut each clove in half.
- Add garlic cloves to beef broth in saucepan; cover and simmer 10 minutes, or until garlic is soft.
- Remove half of the garlic cloves and reserve.
- To the saucepan add the chicken broth, water, wine, half and half, thyme (crush it with your fingers before adding), and cayenne to broth and heat to a low simmer for 5 minutes.
- With an immersion blender or in a regular blender, puree the soup; season to taste with salt and freshly ground pepper, set aside, and keep warm.
- Toast bread on one side under broiler; remove and spread un-toasted sides with butter.
- Mash the reserved half of garlic cloves and spread over the un-toasted and buttered sides of bread; sprinkle with shredded Gruyere cheese.
- Broil toast until brown and bubbly, about 30 seconds (careful, they can burn easily).
- Place a piece of toast in each of the four soup bowls; ladle hot soup over and serve.
Nutrition Facts : Calories 502.9, Fat 26.6, SaturatedFat 16, Cholesterol 74.2, Sodium 1043.8, Carbohydrate 46.1, Fiber 1.9, Sugar 2.4, Protein 16
FRENCH GARLIC SOUP
Make and share this French Garlic Soup recipe from Food.com.
Provided by Sydney Mike
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel all the cloves of garlic.
- In a large sauce pan put all except 1 of the cloves (unchopped) along with the sage, salt & water. Brink to a boil & simmer for 20 minutes.
- Remove garlic cloves & discard the sage. Crush the garlic & return it to the sauce pan, & add the pepper.
- Simmer for another 2 minutes, then poach the eggs in the soup.
- Meanwhile, rub the slices of bread with the remaining garlic clove & toast them in the oven.
- When one side is toasted, put a tablespoon of Gruyere on the UNTOASTED side of each of the slices & then toast that side also.
- In each of 4 bowls, put a piece of toast with cheese, put an egg on top of the cheese, & then the soup is served on top of that.
FRENCH LENTIL SOUP
French lentils join sauteed aromatics in your slow cooker, resulting in an easy and tasty vegetarian soup that's perfect any night of the week. Serve with fresh bread, soda bread/crackers, or croutons.
Provided by SHubrich
Categories Lentil Soup
Time 2h55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
- Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
- Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 25.8 g, Fat 5.5 g, Fiber 11 g, Protein 8.9 g, SaturatedFat 0.8 g, Sodium 401.8 mg, Sugar 4.6 g
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