Knoblauchcremesuppe Garlic Creme Soup Food

KNOBLAUCHCREMESUPPE - GARLIC CREME SOUP

Steps:

• Fry onion in butter over medium heat. Add flour and lightly brown, then add milk and stock and let simmer for ten minutes. Add garlic and simmer for an additional five minutes. (At this point you could puree with an immersion blender or strain for a smoother soup.).
• Before serving the soup, add the sour cream and stir it altogether. Toast the croutons or baguette toasts and serve them together with the soup.

ROASTED SWEET GARLIC, BREAD AND ALMOND SOUP

Steps:

• I'm not quite sure where I got the inspiration for this recipe - I think it was actually when I was making bread one day and I incorporated some really sweet caramelized garlic and almonds into a focaccia. There's a slightly Spanish feel to the main ingredients - think of it as putting a bunch of old friends together and having a good party! My mother's initial reaction was, 'My God, that's a lot of garlic, you'll stink!' but don't let the amount put you off, as when garlic is roasted in its skin the pungent flavour is replaced by a jammy sweetness which is divine.
• Roast the garlic cloves in a preheated oven at 180ºC/350ºF/gas 4 for around half an hour until soft to the touch. Meanwhile, take a large pot and slowly fry the white onion in 4 tablespoons of olive oil for about 10 minutes until really soft and translucent. Add the cream and the stock, bring back to the boil and simmer for 10 minutes, awaiting your garlic. Remove the garlic from the oven and allow to cool slightly before squeezing out all the sweet, golden paste. Whisk this into the soup. Discard the garlic skins.
• Remove the crusts from your ciabatta, rip up the bread into small pieces and throw into the soup. Add the sherry vinegar, then allow the soup to simmer for 5 more minutes. Whiz it until smooth in your food processor with your toasted almonds. Season nicely to taste and serve in big bowls sprinkled with some orange segments, torn up coriander and mint, and drizzled with a good lug of extra virgin olive oil.
• Try this: You can eat this cold in the summer - it's obviously going to be thick, which I think is a nice thing, but you can thin it with a little milk or stock if you want to.
• And this: You may want to big up the sherry vinegar to give it that twang you get with a Spanish gazpacho soup.
• Or this: There's a similar recipe from Spain where sliced white grapes are added to the soup - this contrasts really well with the garlic, so give it a go. A handful will do. Nice when eaten both hot and cold.

CREAM OF GARLIC SOUP

Steps:

• Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
• Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
• Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
• Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

WORLD'S BEST CREAM OF GARLIC SOUP

Steps:

• In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
• Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
• Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.

CREAM OF GARLIC SOUP

Steps:

• Melt the butter in a skillet over medium heat. Add the garlic and onions and cook until soft. Stir in the flour and cook, but don't brown it. Work in the chicken broth with a whisk, 1 cup at a time. Add the cream and season with salt and pepper. Add the tomatoes and cook over low heat, about 20 minutes.

KNOBLAUCHCREMESUPPE (AUSTRIAN GARLIC SOUP) RECIPE - (4.1/5)

Steps:

• 01 chop onion and garlic and saute on low heat in butter 02 sprinkle with flour and add milk and vegetable stock 03 keep stiring and bring to a boil 04 add chopped parsley 05 make croutons of white bread and garnish soup