Garlic Soup Food

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GARLIC SOUP



Garlic Soup image

A wonderful rich garlic soup that is not overpowering! Served with a salad, crusty bread and a nice white wine, makes a lovely light supper.

Provided by Dee514

Categories     Spanish

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

8 cloves garlic, peeled and mashed
1 tablespoon olive oil
2 quarts chicken broth or 2 quarts vegetable broth
salt
fresh ground pepper (to your taste)
1/2 teaspoon thyme
1/2 teaspoon sage (or 2 leaves fresh)
1 bay leaf
1/2 cup dry white wine (optional)
1 pinch rosemary
1/2 cup light cream
3 egg yolks, beaten
6 -8 slices of toasted Italian bread or 6 -8 slices French bread
1/2 cup freshly grated parmesan cheese or 1/2 cup romano cheese

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



Garlic Soup image

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

1/4 cup extra-virgin olive oil
2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced
1 small onion, chopped
1 cup dry white wine
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground pepper
1 piece Parmesan cheese rind, plus 1/2 cup grated Parmesan
2 cups cubed day-old crusty bread
1/3 cup sour cream
Fresh dill, for topping

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.

GARLIC SOUP



Garlic Soup image

Make and share this Garlic Soup recipe from Food.com.

Provided by LynnG 2

Categories     Southwestern U.S.

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 whole garlic heads, separated but not peeled
1 medium onion, chopped
2 tablespoons olive oil
6 cups chicken broth
1/4 cup long grain rice, uncooked
1 teaspoon dried basil leaves
1 chopped tomato (1 cup)
salt and pepper

Steps:

  • In skillet, sauté the garlic and onion in oil over medium low heat until onion is brown and garlic is tender, about 30 minutes.
  • Cool garlic and squeeze out of shells.
  • Meanwhile, cook rice in chicken broth for 30 minutes or until rice is tender.
  • Stir in Basil.
  • Combine garlic, onion and rice mixture in a blender or food processor and puree until smooth.
  • Return to saucepan and reheat with the chopped tomato, parmesan cheese, salt and pepper to taste.

Nutrition Facts : Calories 199.3, Fat 9, SaturatedFat 1.6, Sodium 1150.5, Carbohydrate 19.7, Fiber 1.3, Sugar 3.2, Protein 9.6

ROASTED GARLIC SOUP



Roasted Garlic Soup image

Provided by Guy Fieri

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 20

6 large whole heads garlic
1 tablespoon olive oil
2 teaspoons salt, divided
1 1/2 teaspoons freshly cracked black pepper, divided
6 tablespoons unsalted butter
3/4 cup all-purpose flour
4 cups chicken stock
2 cups water
1 tablespoon Italian seasoning
1 cup heavy cream, if desired
2 tablespoons minced fresh Italian flat-leaf parsley
2 tablespoons extra-virgin olive oil
Asiago Crostini, recipe follows
1/3 cup olive oil
2 cloves garlic, finely minced
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon dried oregano, crushed
1 sourdough baguette, sliced into 1-inch thick pieces, cut slightly on diagonal
1/2 cup shredded Asiago cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl.
  • In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini.
  • Preheat the oven to 400 degrees F.
  • In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.
  • With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.
  • Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.
  • Remove and let cool before serving.
  • Cook Time 2 hours 10 minutes .

QUICK GARLIC SOUP



Quick Garlic Soup image

This recipe can be prepared a day ahead and can easily be doubled or tripled. I garnish each serving with a dab of sour cream. By adding chicken and rice, you can turn it into a main course.-Kathy Schrecengost, Oswego, New York

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4-6 servings.

Number Of Ingredients 6

2 small onions, chopped
1/2 cup butter, cubed
3 garlic cloves, minced
6 tablespoons all-purpose flour
6 cups chicken broth
1/4 to 1/2 teaspoon cayenne pepper

Steps:

  • In a large saucepan, saute onions in butter until tender, about 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cayenne.

Nutrition Facts : Calories 189 calories, Fat 16g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1085mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

GARLIC SOUP



Garlic Soup image

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

Recipe..
All veggies roughly chopped, except carrot.
3 - Med. potatoes.
1 - Lg. carrot.
1 - Sm. onion.
1/2 - Parsnip.
2 or 3 Green onions.
1/2 bulb or 6 gloves garlic.
1 - Cube chicken of veggie stock.
2 to 3 Cooking oil.
1/4 Cup - Butter.
1 tbs. Parsley.
1/2 Cup milk or 1/3 cup cream.
Water as needed.
Salt and pepper to taste.

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 min™s.

CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)



Chef John's Spanish Garlic Soup (Sopa de Ajo) image

Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

6 cups cubed French bread
1 tablespoon extra-virgin olive oil
¼ cup extra virgin olive oil
6 cloves garlic, very thinly sliced, or more to taste
2 ounces ham, diced
1 ½ teaspoons smoked paprika, or to taste
6 cups chicken broth, or more as needed
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
¼ cup chopped fresh flat-leaf parsley
4 large eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
  • Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
  • Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
  • Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
  • Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

Nutrition Facts : Calories 447 calories, Carbohydrate 33.7 g, Cholesterol 201.3 mg, Fat 26.8 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 2072.9 mg, Sugar 3.3 g

ROASTED GARLIC SOUP



Roasted Garlic Soup image

Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.

Provided by Marian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 4

Number Of Ingredients 13

4 bulbs garlic
¼ cup olive oil
6 tablespoons unsalted butter
4 leeks, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
⅓ cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
¼ teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives

Steps:

  • Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  • Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
  • Puree soup in batches in a blender or food processor.
  • Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g

GARLIC SOUP



Garlic Soup image

This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand. It calls for garlic; eggs; some sort of pasta; a green vegetable that can be as simple as the limp bunch of broccoli in my crisper or, as I use in this recipe, frozen peas; and Parmesan or Gruyère for the garnish.

Provided by Martha Rose Shulman

Categories     pastas, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 garlic cloves, minced, plus 1 garlic clove, cut in half
Salt to taste (about 2 teaspoons)
1 bay leaf
1/4 teaspoon dried thyme, or a few sprigs fresh thyme
1/2 cup pasta, such as elbow macaroni, orecchiette or fusilli
1 cup frozen peas
4 slices country-style bread, cut in half, or 8 slices baguette, lightly toasted
2 large eggs, beaten
1 tablespoon extra-virgin olive oil
Ground pepper to taste
2 tablespoons chopped fresh parsley
2 to 3 tablespoons freshly grated Parmesan or Gruyère cheese

Steps:

  • Bring 6 1/2 cups water to a boil in a 3- or 4-quart saucepan. Add minced garlic, salt, bay leaf and thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs, if using. (Dried thyme will be difficult to remove.)
  • Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir from time to time so that pasta doesn't stick to the bottom of the pot. Add peas and simmer 5 minutes.
  • Meanwhile, rub toasted bread slices with cut garlic clove and place 2 pieces in each bowl.
  • Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of the hot soup into eggs and stir together.
  • Turn off heat under soup and slowly stir in tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese over the top and serve.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 3 grams, TransFat 0 grams

40 CLOVES OF GARLIC SOUP



40 Cloves of Garlic Soup image

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

25 garlic cloves (unpeeled + 15 garlic cloves, peeled)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 1/4 cups sliced onions (about 1 medium onion)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme)
3 cups vegetable broth
1/2 cup heavy whipping cream
Kosher (coarse salt and freshly ground pepper)
1/2 cup shredded Parmesan cheese
4 lemon wedges

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.

ROASTED GARLIC SOUP WITH PARMESAN CHEESE



Roasted Garlic Soup with Parmesan Cheese image

An easy Roasted Garlic Soup with Parmesan Cheese recipe

Categories     Soup/Stew     Cheese     Garlic     Herb     Onion     Roast     Sauté     Dinner     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 10

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Steps:

  • Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
  • Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
  • Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

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From ba-bamail.com


GARLIC SOUP - LOST IN FOOD
Garlic Soup. They ordered garlic soup which was served in small casserole dishes and by all accounts when the soup arrived “the smell was incredible”. The soup came served with a slice of cheese covered baguette on top. I love that a simple bowl of garlic broth can evoke such lovely memories, food does that. A simple garlic soup which she ...
From lostinfood.co.uk


GARLIC SOUP | ESSENTIAL PEPIN : ESSENTIAL PEPIN
2 tablespoons unsalted butter. Heat 2 tablespoons of the oil in a heavy pot. When it is hot, add the leeks and garlic and cook over medium heat for about 2 minutes, until the vegetables begin to ...
From ww2.kqed.org


THREE EASY RECIPES FOR GARLIC SOUP - STEP TO HEALTH
Easy Garlic Soup Recipes. Garlic is native to Central Asia. However, its use is widespread throughout the world thanks to its superb flavor and aroma. Nevertheless, its best contribution is actually due to minerals such as phosphorus, potassium, and iodine, together with vitamin B6. Overall, they all make it a most valuable ingredient to incorporate into your diet. …
From steptohealth.com


WARMING SPANISH GARLIC SOUP RECIPE - VISIT SOUTHERN SPAIN
In this article, you will learn how to make Spanish Garlic Soup, or Sopa de Ajo as it is called in Spanish, and get an inside to one of the most famous Spanish soups.. Along with the Spanish lentil soup and the tasty garbanzo bean soup from Spain, the Spanish Garlic soup is one of the most popular things to eat in Andalusia during winter.
From visitsouthernspain.com


EASY CREAM OF GARLIC SOUP - MY GORGEOUS RECIPES
Easy Cream of Garlic Soup, the best natural remedy for colds and flu. Healing and flavourful, this vegetarian soup is ready in well under 30 minutes, and it goes well with the whole family.It's healthy, it's filling, creamy and so simple, so much better than ready-made soups. A great soup for the chilly winter ahead.
From mygorgeousrecipes.com


GARLIC SOUP ITALIAN STYLE - EASY MEALS WITH VIDEO RECIPES ...
Garlic Soup Italian style with crispy croutons I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with …
From recipe30.com


GARLIC SOUP - THE VEGGIE TABLE
Heat olive oil over medium heat, add all the onions and 10 cloves of garlic, and sauté until soft, about 5 minutes. Meanwhile, combine bread crumbs with half of the milk and mix well. Add to garlic along with stock and salt, lower heat, and simmer for 15 minutes. Add miso and the remaining clove of garlic and simmer another 15 minutes.
From theveggietable.com


TIKTOK'S 60-CLOVE GARLIC SOUP RECIPE WITH PHOTOS ...
Top with a sprinkle of salt. Wrap in tinfoil. Roast the garlic at 400°F for one hour, or until the cloves are golden brown and soft. Remove …
From popsugar.com


HEALING GARLIC TONIC SOUP RECIPE - THE SPRUCE EATS
The best part is that even though it contains an entire head of garlic, this simple garlic soup is soothing, mellow and mild. Not so garlic strong that it will burn your tongue. It can be enjoyed regularly to support healthy immune function, or try it at the first signs of illness, to harness garlic's antiviral and antimicrobial properties. Garlic is also known to help maintain …
From thespruceeats.com


GARLIC SOUP - JULIA CHILD’S AIGO BOUIDO RECIPE ...
Add unpeeled garlic for 30 seconds. Run under cold water. Remove garlic skin. Add peeled garlic and all ingredients EXCEPT egg yolks and olive oil to pot. Bring to a light boil for 30 minutes. While water is boiling, add egg yolks to …
From ramshacklepantry.com


ROASTED GARLIC SOUP - THE HAPPY FOODIE
To make the soup: caramelise the onion (see page 34) in the oil until golden brown. Add the thyme and the raw chopped garlic and continue to cook on a low heat for 3–4 minutes. Add the roasted garlic, followed by the vegetable stock. Stir and bring to the boil.Turn down the heat and simmer gently, partially covered, for about 5–6 minutes ...
From thehappyfoodie.co.uk


GARLIC SOUP RECIPE - EASY-FRENCH-FOOD.COM
Directions. 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.
From easy-french-food.com


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