Garlic Soup Soupe à Lail Food

SOUPE A L'AIL AUX POMMES DE TERRE - SAFFRON FLAVORED GARLIC SOUP

Steps:

• Remove excess layers of paper from head of garlic and slice off the very top of head. Place on aluminum foil, drizzle with olive oil, cover and roast at 400 F for about 30 mins or until garlic becomes soft.
• In a 3 qt sauce pan saute shallots. Combine all the ingredients in the same sauce pan except for the potatoes, cream and saffron. Bring the soup to a boil and simmer for 20 minutes.
• Use an immersion hand blender to puree the soup (or run through a food processor).
• Add the potatoes, cream and saffron to the soup and simmer for 20 minutes or until the potatoes are tender.
• Divide the soup into 6 oven safe bowls and top with french bread. Sprinkle cheese on top of the bread and broil until the cheese begins to brown. Serve while warm.

GARLIC SOUP SOUPE à L'AIL

Steps:

• In a large pot, heat two tablespoons of the olive oil on medium heat and add the leeks and garlic. Cook, stirring occasionally for five minutes. Add the carrots and potatoes and cook for five more minutes.
• Add the two quarts of water and the bouillon cube and bring soup to a simmer. Partially cover with a lid and cook for about an hour.
• Just before serving, place the French bread cubes on a non-stick tray. Cover the bread with shredded cheese and drizzle the remaining tablespoon of olive oil on top (you can use more olive oil if you wish). Bake at 400*F. for 10 minutes.
• Meanwhile, in a food processor or blender, and working in small portions, puree the soup with the cream and butter until it is smooth. Return to soup pot and heat through. Season to taste with salt and pepper.
• To serve distribute the cheese topped croutons into soup bowls and ladle the soup on top.
• Note: Serving Suggestions:.
• There's no getting around it. This garlic soup recipe has a strong flavor and it does tend to take hold in the body for a while. So better to eat this with your beloved -- that way you can smell garlicky together. Also, most people find that although it is delicious, facing this soup in leftovers the next day can be a bit daunting. So best to make what you can finish in one sitting.
• With its substantial topping you can serve this easy soup as a main course, although I'd recommend a first course of a salad or perhaps something even heavier for hearty appetites.
• You don't have to use smoked garlic from Arleux to make this garlic soup recipe, but do make sure that you use excellent quality garlic. Look for heads of garlic that have large cloves (that will save you considerable time in preparing the garlic). The cloves should be firm, not soft or shriveled up.

GARLIC SOUP

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.

SOUPE A L'AIL (GARLIC SOUP)

Steps:

• Peel the garlic cloves and chop them coarsely.
• Heat the butter and oil in a saucepan or a small kettle. Add the garlic and cook, stirring, for about one minute. Do not brown the garlic. Add the water, salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
• Strain the garlic and reserve the cooking liquid. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree. Put the remaining cooking liquid in a saucepan and add the puree. Bring to a boil. Add the vermicelli. Stir and cook for about four minutes. Do not overcook.
• Meanwhile, blend the egg yolks and vinegar in a bowl.
• Turn off the heat under the saucepan. Drop in the egg whites. Do not stir. They will form a cloudlike mixture. Add the egg yolk mixture and stir very slowly. Serve immediately.

GARLIC SOUP

Steps:

• Saute garlic in oil until slightly browned.
• Heat broth and wine until hot but not boiling.
• Add garlic, oil, spices and herbs, cover and simmer for 1 hour.
• Remove bay leaf from pot and puree soup.
• Return pureed soup to pot and continue simmering.
• Add cream to egg yolks, then add a bit of soup and mix well.
• Add egg mixture to the pot and simmer for about 5 minutes or until heated through.
• Place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese.
• Serve and enjoy!

GARLIC SOUP (SOUPE A L'AIL)

Steps:

• Combine first 4 ingredients in medium saucepan. Bring to boil. Cover, reduce heat to low and simmer until vegetables are tender, about 25 minutes. Puree in batches in blender. Season with salt and pepper. Rewarm over medium heat. Drizzle with cream, if desired.