Quick Garlic Soup Food

GARLIC SOUP

Steps:

• Heat the olive oil in a small skillet on medium-low heat. When the oil is hot, add the garlic and saute until soft, puffy and golden, 5 to 10 minutes. (Adjust the heat so the garlic browns lightly.)
• Remove the garlic from the pan and put it in a blender or food processor, along with 1 cup chicken stock and the paprika; blend or process to combine.
• Tear the bread into small pieces and combine it with the garlic oil in a saucepan over medium-low heat; use a wooden spoon to stir and break up the bread a bit.
• Add the mixture from the food processor to the saucepan, along with the remaining stock, 2 cups water and salt. Stir to loosen the bread; it will begin to break down. Turn the heat to medium-high and bring the mixture to a boil, then reduce the heat so the mixture bubbles gently but steadily; whisk to form a smooth mixture. Cover and let flavors meld, about 10 minutes.
• In a small bowl, beat the egg whites. Remove the lid from the saucepan; carefully and rapidly stir the hot soup to form a whirlpool. Slowly pour the egg whites into the center of the whirlpool in one continuous stream, to create ribbons. Cook for another minute or two and serve.

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

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.

ROASTED GARLIC SOUP

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 .

PROVENCAL GARLIC SOUP IS OUT OF THIS WORLD GOOD

Steps:

• Bring the water to a simmer in a large stock pot.
• Break the head of garlic apart into individual cloves. No need to peel them yet. Drop them into the boiling water.
• After two minutes, scoop the garlic cloves back out of the water with a hand sieve. Now peel them (the peels should come right off). Return the garlic cloves to the pot.
• Add all of the herbs and the salt. Allow to simmer, covered, for about 15 minutes.
• Strain the soup into a large bowl, catching all of the garlic and herbs in a sieve. Return the strained soup to the stock pot and return to a simmer.
• Using the back of a wooden spoon, smash the garlic cloves in the sieve over the stock pot, pressing the solids through the seive. All of this pulverized garlic will turn the stock cloudy.
• Meanwhile, slowly drizzle the olive oil into the egg yolks in a clean bowl, whisking as you go to make a liaison.
• While still whisking the egg and oil mixture, add a ladlefull of hot garlic stock. Continue to whisk so eggs don't scramble. Add a second ladleful of stock. Continue whisking. Finally, dump the now warmed egg and olive oil liaison into the garlic stock and whisk until smooth.
• Serve with slices of toasted baguette and shredded cheese.

QUICK GARLIC SOUP

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.

ROASTED GARLIC SOUP

Steps:

• For the roasted garlic, this can be done a day ahead:
• Preheat the oven to 350F degrees. Cut the bottom portion off where the garlic attaches to the base. To make peeling the garlic easy, you can smash them a bit then the peel will come right off. Place garlic in small glass baking dish. Drizzle with 2 tablespoons olive oil and add a dash each of salt and pepper. Toss to coat. Cover baking dish tightly with a lid or foil and bake until garlic is golden brown and tender, about 45 minutes. Transfer cloves to small bowl. If making the day before, place cooled garlic in a plastic bag or covered dish and refrigerate until needed. By the way, this roasted garlic is fabulous anytime for a garlic paste or just for snacking on the roasted garlic cloves. The oil, salt and pepper, and roasting method create a fabulous treat.

QUICK TOMATO SOUP WITH CHEESY GARLIC DIPPERS

Steps:

• Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup. Return to the pan and keep warm while you make the dippers.
• Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and golden. Slice into fingers and serve with the soup, sprinkled with the basil, if using.

ITALIAN GARLIC SOUP

Steps:

• Heat your stock pot with the olive oil and throw in the onions. In another 3-4 minutes add the leeks and wait for them to soften
• When that happens, add the potatoes, garlic, stock cubes, thyme and salt to taste. Give it a good mix and add 6 cups of hot water. Let this simmer over medium heat, until the potatoes are completely cooked
• Insert a stick blender and blend this to smooth puree´ and let it gently simmer over medium heat. Add the cream, pepper and the parsley. Cook for 5-6 minutes and then remove from flame*
• To make the croutons, in a pan add the olive oil and the bread. Keep stirring and frying until they are well browned. Season with salt and pepper, mix well and remove from flame
• Serve your delicious, warming Italian garlic soup topped with the croutons and garnished with some cream, thyme and pepper. Enjoy!

BEST GINGER GARLIC SOUP FOR COLDS

Steps:

• Heat sesame oil in a large pot or Dutch Oven over medium heat.
• Add onions and stir for 4-5 minutes or until they turn translucent and soften.
• Add white segment of chopped scallions, garlic and ginger. Reserve chopped green scallion segments for soup garnish.
• Stir for 2 minutes or until garlic and ginger are fragrant.
• Pour the chicken broth into the pot and bring to a simmer. Add Chinese 5 Spice, soy sauce, hoisin sauce and fish sauce. Cover and simmer on low heat for 10 minutes.
• Remove the lid and add sliced mushrooms, uncooked egg noodles, and bok choy to the pot. Simmer for 5-7 minutes, or until noodles and bok choy are tender.
• Divide soup into bowls and garnish with sesame seeds, green onions, chopped cilantro and red pepper flakes.

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.

GARLIC SOUP

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.

QUICK AND EASY GARLIC SOUP FOR ONE

Steps:

• In a small saucepan over medium-low heat, saute the garlic until aromatic.
• Add the tomatoes, and saute for another minute or so, then add the broth.
• Scramble the egg, parmesean cheese, hot sauce, salt and pepper in a serving bowl.
• (I just use the bowl I'm going to eat out of; less clean up.) When the broth comes to a boil, add the egg mixture while stirring.
• Remove from heat, place in a bowl, top with fresh ground pepper, and enjoy.

GARLIC SOUP

Steps:

• In a large pot over medium heat, cook garlic in butter until brown. Pour in water and bring to a boil. Stir in bouillon granules, reduce heat and simmer a minimum of 20 minutes. Stir in tomatoes, whisk in eggs and season with salt and pepper just before serving.