GARLIC SEAFOOD SOUP
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Debeard the mussels if needed. Scrub the clams; if they feel too gritty, soak them in very salty ice water to expel the grit. Cut the snapper into 2-inch pieces. Set seafood aside.
- In a 12-inch nonstick skillet, heat 1/4 cup of olive oil over medium-high heat. Add ginger, half of the garlic, and the onion. When the mixture becomes fragrant, add the red and yellow bell pepper and the tomato and cook for 5 minutes. Turn heat to the lowest setting and cover.
- In a 3-quart saucepan, heat the remaining olive oil over medium-high heat. When oil is hot, add remaining garlic, juice from 1 lime, clams, mussels and 1/2 cup clam broth. Cover pan and allow mixture to cook for 7 minutes. Uncover shellfish and discard any clams and mussels that have not opened. Add 1/2 of the cilantro, the saffron, snapper pieces, the jalapeno, banana, and the bell pepper mixture from the skillet. Stir to combine, making sure there is enough liquid, if not add more clam broth, then cover and cook for 6 to 8 minutes. (The banana will thicken the soup and will impart a sweet taste to counter the lime's sour taste. Banana should completely break down during the cooking). Add coconut milk and turn the heat off. Cover and reserve.
- Uncover the soup, sprinkle with remaining cilantro. Portion into bowls (be sure to remove the jalapeno pepper) and serve with lots of crusty bread and the lime wedges.
ONION-GARLIC SOUP
Make and share this Onion-Garlic Soup recipe from Food.com.
Provided by skat5762
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large pot over medium heat.
- Add onions and garlic; cover and cook until onions are tender but not brown, stirring occasionally, about 10 minutes.
- Add flour; stir 2 minutes.
- Add broth, half and half, Sherry, thyme and bay leaf; bring to boil.
- Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes.
- Discard bay leaf.
- Working in batches, puree soup with bread in blender until smooth.
- Return to pot.
- Season with salt and pepper.
- Rewarm soup over medium heat; serve.
Nutrition Facts : Calories 461.8, Fat 18.3, SaturatedFat 10.6, Cholesterol 45.3, Sodium 304.4, Carbohydrate 38.9, Fiber 2.6, Sugar 6.2, Protein 12.5
GARLIC AND ONION SOUP
Categories Soup/Stew Garlic Onion Quick & Easy Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Melt butter in large pot over medium heat. Add onions and garlic. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.
SOUTH UNION SPRING GARLIC AND POTATO SOUP
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring chicken broth to a boil. Add potatoes. Lower heat to simmer. Add minced garlic and black pepper and cook for 30 minutes.
- Add spring garlic and heavy cream and cook for an additional 10 to 15 minutes. In a small bowl, mix cornstarch and water together to make a slurry. Slowly pour the slurry into the soup, and bring to a boil to thicken. Thickness of the soup will depend on starchiness of potato. When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve.
GARLIC SOUP
Do not be intimidated by the amount of garlic in this fragrant, creamy soup. The bulk of the garlic is slow cooked first in oil and then with broth to bring out the sweetness and downplay the sharpness of raw garlic. A touch of bread and sour cream adds body and richness and lightly fried sliced garlic, as a garnish, adds a final crisp touch of garlic flavor.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
- Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
- Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
- Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.
3 ONION, MUSHROOM AND GARLIC SOUP
This is a buttery, hearty, warming soup. Has leeks, red onions, scallions, lots of garlic, and dried Porcini mushrooms. You can top it with cheese if you like.
Provided by Rita1652
Categories Cheese
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter and olive oil in a large pot.
- Sauté leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes.
- Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley.
- Bring to a boil lower heat to a simmer and cook for 20 more minutes.
- If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper.
- For vegetarian use only the vegetable base.
BAKED GARLIC AND ONION CREAM SOUP
Make and share this Baked Garlic and Onion Cream Soup recipe from Food.com.
Provided by Geema
Categories Onions
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.
- Sprinkle with thyme, pepper and salt. Dot with butter.
- Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking.
- Remove the pan from the oven and puree the onions and garlic with the liquid until smooth.
- Gradually add the remaining stock and the cream.
- Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through.
- Do no allow the soup to boil. Sprinkle with parsley and serve.
Nutrition Facts : Calories 299.9, Fat 18.4, SaturatedFat 11, Cholesterol 50.2, Sodium 1066.7, Carbohydrate 26.5, Fiber 2.8, Sugar 7.3, Protein 9.3
ROASTED MUSHROOM, ONION, AND GARLIC SOUP
A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination of mushrooms that you'd like, and any kind of broth that you'd like. This recipe calls for pureeing the onions, garlic and a small amount of the mushrooms, leaving most of the mushroom quarters for the soup, but you can puree as many of the mushrooms as you'd like. I've tried it as written, and also with all of it pureed. I actually like it best all pureed - it's like a more traditional mushroom soup. Adapted from a recipe found online - the original also called for 3 cans of beans, half of which were pureed, and half were left whole for the soup.
Provided by Recipe Reader
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
- Spread onto a baking sheet.
- Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
- Spread onto another baking sheet.
- Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
- In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
- Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
- Heat and simmer 15 minutes.
LOW-FAT ROASTED ONION-GARLIC SOUP
Make and share this Low-Fat Roasted Onion-Garlic Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set oven rack at lowest level, preheat to 450 degrees.
- Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown.
- Remove from oven and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits.
- Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes.
- Season to taste with salt and pepper.
- Serve topped with Parmesan and perhaps some toasted French bread
Nutrition Facts : Calories 193.6, Fat 5.6, SaturatedFat 1.8, Cholesterol 5.5, Sodium 850.1, Carbohydrate 16.5, Fiber 1.8, Sugar 4.4, Protein 9.6
CREAM OF GARLIC, ONION, AND MUSHROOM SOUP
This is a creamy, rich, dinner party type soup. Yet it's so easy to make and so delicious that I make it often. Don't be put off by the amount of garlic, as it cooks so long it becomes mellow and smooth tasting. I got the original recipe for this from the Epicurious website, but have made several changes and additions.
Provided by Vina7737
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute chopped mushrooms in olive oil over high heat for 2-3 minutes.
- Stir as little as possible so that they brown, not steam.
- Remove from pan and set aside.
- Melt butter over medium-low heat.
- Add onions and garlic.
- Cover and cook for about 10 minutes, stirring occasionally.
- Add the flour and cook, stirring, for 3 minutes.
- Add the broth, half and half, sherry, thyme, and bay leaf.
- Stir well and bring to a boil.
- Lower heat and cook uncovered for 15 minutes.
- Add the bread pieces, stir well, and simmer for another 5 minutes.
- Discard the bay leaf.
- Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
- (You can also do this in batches in a blender or food processor, but use caution to avoid burns.) Add the reserved mushrooms to the pureed soup and heat through.
- Add salt and pepper to taste.
Nutrition Facts : Calories 348.3, Fat 19.6, SaturatedFat 8.1, Cholesterol 30.2, Sodium 937.3, Carbohydrate 29.9, Fiber 2.3, Sugar 4.9, Protein 10.9
ONION SOUP WITH HERBY GARLIC CHEESE BREAD
This French-inspired warming soup uses chutney to add a delicious sweetness
Provided by Good Food team
Categories Dinner, Starter
Time 40m
Number Of Ingredients 9
Steps:
- Melt 1 tbsp of the butter in a medium saucepan. Add the onions, stir well, then cover and gently cook, stirring occasionally, for about 15 mins - they should be really soft but not browned. Add half the garlic, increase the heat and cook for 5 mins more, adding a splash of stock if the onions start to stick - they should brown a little now.
- Stir in the flour and chutney, and cook for 1-2 mins, then pour over most of the stock and simmer while you make the garlic bread. Mix the rest of the butter and garlic with half the parsley. Season.
- Heat oven to 200C/180C fan/gas 6. Cut each baguette into about 6 slices, but don't go all the way through. Add a little of the butter mixture and some mozzarella into each cut, then push back together to seal. Wrap in a double layer of foil. Bake for 10-15 mins, until the butter is melted. Season the soup, adding remaining stock if required. Serve with garlic bread.
Nutrition Facts : Calories 413 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 2.12 milligram of sodium
INTOXICATING ONION SOUP
This is a delicious onion soup that uses red wine for liquid - but don't worry, despite its title you'll only be drunk on happiness! This is delicious served with garlic bread. The salt can be reduced, and the wine should have a 0 or 1 sugar code.
Provided by Allrecipes Member
Categories Onion Soup
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter or margarine in a large saucepan over medium heat. Add the onions and saute for 10 minutes, or until onions become caramelized. Add the garlic, thyme, salt, brown sugar and 2 cups red wine.
- Stir well, bring to a boil and continue to heat until soup has reduced by half. Add the remaining 2 cups red wine and the parsley. Reduce heat to low, cover and simmer for 20 minutes.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 35.8 g, Fat 11 g, Fiber 4.7 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 1311.3 mg, Sugar 14 g
TOMATO GARLIC ONION SOUP
Comfort food. Garlic is good for you and tastes great. If you like french onion soup, this is a nice addition to your soup collection. A salad is good with this soup for a light meal.
Provided by TishT
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanche the garlic for about 30 seconds until slightly soft.
- Cool, peel, and thinly slice.
- Saute onions in oil until they are soft and golden.
- About 10-15 minutes.
- Add garlic, tomatoes and tomato juice to onions.
- Bring to a boil, then reduce and simmer 30 minutes.
- Preheat oven to 450°F.
- Add beef broth and bring back to a boil.
- Ladle into oven-proof bowls and top with toast and cheese.
- Put in oven until cheese is melted.
ROASTED ONION & GARLIC SOUP
When it comes to stirring up comfort in a bowl, Nancy Mueller knows her onions. Her low-fat soup-made with Vidalias or other sweet onions-is a cold-weather tonic for her and husband John of Menomonee Falls, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- Place the unpeeled onions and garlic bulb in a 15x10x1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender. , When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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