Garlic Soup Wit Potato And Egg Food

GARLIC SOUP WITH POTATOES AND POACHED EGGS

Steps:

• Heat 2 Tbsp. oil and 2 Tbsp. butter in a large saucepan over medium. Add garlic, white and pale green parts of leek, and thyme and cook, stirring often, until garlic is softened, about 5 minutes (reduce heat if garlic starts to brown). Add potatoes and 4 cups broth, bring to a simmer, and cook until potatoes are very tender, 25-30 minutes. Let cool slightly, then add crème fraîche.
• Transfer soup to a blender (or use an immersion blender directly in saucepan) and blend until very smooth; season with salt and pepper. Transfer soup back to saucepan and set aside.
• Pour water into another large saucepan to come 4" up sides and bring to a boil, then reduce heat so water is at a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; season with salt and pepper.
• Heat remaining 2 Tbsp. butter in a medium saucepan over medium. Add reserved dark green parts of leek and 2 Tbsp. water and cook, stirring often, until leeks are softened and very bright green, about 2 minutes. Transfer leek mixture to a platter and top with parsley leaves and lemon zest.
• Gently reheat reserved soup over medium-low, thinning with more broth if needed; divide among bowls. Carefully place a poached egg and some leek mixture in the center of each bowl of soup and drizzle with oil.
• Do Ahead
• Soup (without eggs and toppings) can be made 2 days ahead; cover and chill. Eggs can be poached 1 day ahead; place in a bowl of ice water, cover, and chill. Reheat gently in simmering water 1 minute just before serving with soup.

ROASTED GARLIC POTATO SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
• In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
• Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

MOM'S POTATO SOUP

Steps:

• Cook onion and celery in butter til tender, not brown.
• Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
• Peel and chop eggs.
• Put back in with potates.
• Add evaporated milk, salt, pepper.
• Put little bit of butter on top of soup in bowl.

GARLIC SOUP WIT POTATO AND EGG

Steps:

• Bring water with salt and caraway seeds to boil, add the diced potato and cook until tender.
• Turn off the heat. Add crushed garlic cloves to the soup.
• With a fork mix the egg into the soup.
• Add the lard (or other fat) and salt to taste.
• Serve garnished with chopped parsley.

TURNIP, POTATO AND GARLIC SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. Add the potato, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and cool at least 5 minutes. Remove and discard the rosemary and thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
• Serve hot garnished with crispy fried shallots and parsley.
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GARLIC POTATO SOUP

Steps:

• Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
• Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.

GARLIC SOUP WITH POTATOES AND BROCCOLI

Steps:

• Bring the water or stock to a simmer in a large saucepan or soup pot. Add the minced garlic, the bouquet garni, salt and pepper, and the potatoes, cover and simmer for 15 minutes, until the potatoes are tender and the broth fragrant.
• Add the broccoli and simmer uncovered for another 5 to 8 minutes, until the broccoli is tender.
• Taste the soup and adjust seasonings, making sure that you have added enough salt (the flavors should be vivid). Beat the eggs in a bowl. Remove a ladleful of the soup and whisk it into the eggs to temper them. Turn the heat off under the soup, and stir in the egg mixture. The eggs should cloud the soup but they shouldn't scramble. Stir in the parsley and serve, topping each bowl with grated Parmesan.

POTATO AND GARLIC SOUP WITH HERBS

Steps:

• Heat olive oil in heavy large saucepan over medium heat.
• Add onion, sauté until golden, about 10 minutes.
• Add broth, potatoes, garlic and bay leaf; bring to boil.
• Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes.
• Cool slightly.
• Discard bay leaf.
• Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess).
• Return soup to same saucepan.
• Season to taste with salt and pepper.
• Simmer until heated through.
• Ladle soup into bowls.
• Sprinkle with chives and thyme and serve.

GARLIC SOUP WITH POACHED EGGS

Steps:

• Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
• Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
• Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
• Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.