ROASTED GARLIC, POTATO, AND PARMESAN SOUP
Steps:
- For the Soup: In a medium pot, heat olive oil over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring frequently, until onion is softened, 6 to 8 minutes. Add potato and roasted garlic, season lightly with salt and pepper and continue to cook, stirring frequently, until onion just begins to brown, about 5 minutes.
- Add Parmesan stock, and bring to boil over medium-high heat. Reduce heat to simmer and cook, stirring occasionally, until potatoes are tender and offer little to no resistance when poked with a paring knife, 12 to 15 minutes. Remove from heat.
- Using an immersion or countertop blender, blend soup until completely smooth (if using a countertop blender, blend in batches, if necessary, and start blending at low speed before increasing to high). If soup is too thick, thin as needed with additional Parmesan stock. Season to taste with salt and pepper, and a pinch of nutmeg.
- For Serving: Divide soup between warmed bowls, sprinkle with basil and red pepper flakes, and serve, passing bread at the table.
Nutrition Facts : Calories 288 kcal, Carbohydrate 42 g, Cholesterol 2 mg, Fiber 4 g, Protein 6 g, SaturatedFat 2 g, Sodium 215 mg, Sugar 5 g, Fat 11 g, UnsaturatedFat 0 g
ROASTED GARLIC SOUP WITH PARMESAN CHEESE
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
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.
ROASTED GARLIC SOUP WITH PARMESAN
Ripped off a Martha Stewart bulletin board. This is a VERY elegant soup that is so tasty and not difficult to prepare.
Provided by Miraklegirl
Categories Kosher
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Divide grated cheese among 4 bowls and ladle soup over.
- Squeeze juice of 1 lemon wedge into each bowl and serve.
ROASTED GARLIC SOUP
I love garlic. I put it into everything but it never occurred to me to put it in soup. This recipe is a little time consuming due to having to roast the garlic but it's well worth it if you enjoy garlic. 1/2 point per serving for Weight Watchers. This recipe is core.
Provided by Budgiegirl
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450.
- Remove papery covering from garlic. Don't seperate the cloves.
- Slice the top of each head of garlic off so most of the cloves are exposed.
- Place garlic in a small baking dish.
- Drizzle 1 tsp of olive oil over each head.
- Cover dish with foil and roast 45 minutes or until garlic is soft and lightly browned. When cool enough to handle, squeeze garlic pulp into a medium sauce pan.
- Add broth, stir well to combine.
- Simmer 15 minutes.
- Before serving, stir in spinach and simmer until wilted, about 4 minutes.
Nutrition Facts : Calories 97.9, Fat 4.2, SaturatedFat 0.8, Sodium 959.6, Carbohydrate 7.2, Fiber 1, Sugar 1.2, Protein 8
LEEK SOUP WITH ROASTED GARLIC AND PARMESAN
I developed this recipe for a dinner party My wife and I were invited to in 1999. It is decedent, not low fat or ?healthy?. It was also a BIG hit
Provided by aremac
Categories Vegetable
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Begin by preparing the roux.
- Melt the butter in a large stock pot.
- Add the cup of flower a little at a time whisking briskly to avoid lumps.
- After all the flower is in, continue to whisk and cook for at least 3 min.
- (5 is better).
- Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
- as the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
- In a sauté pan, melt the 2 Tbs.
- of butter over medium heat, add the chopped leaks and sauté until tender but not browned and add to the roux.
- Next, add the red bell pepper, green bell pepper, head of Roasted garlic, parmesan cheese, soy-sauce, Worcestershire sauce, and honey.
- Let simmer for 1/2 hour stirring often.
- Lastly, with the heat low, stir in the cream and then the 1/2 cup butter to finish.
- Serve soon.
- this soup also keeps well refrigerated for up to a week.
Nutrition Facts : Calories 571.6, Fat 46.6, SaturatedFat 29.1, Cholesterol 140.8, Sodium 732.8, Carbohydrate 22, Fiber 1.1, Sugar 7, Protein 8.2
44-CLOVE GARLIC SOUP WITH PARMESAN CHEESE
Make and share this 44-Clove Garlic Soup With Parmesan Cheese recipe from Food.com.
Provided by Raquel Grinnell
Categories Cheese
Time 1h30m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Place the 26 cloves of garlic in small baking dish. Toss the garlic with 2 tablespoons olive oil and season with salt and pepper. Cover the baking dish tightly with foil and bake for about 45 or until garlic is soft and golden brown. Remove from oven and allow to cool enough to handle the garlic. Squeeze each garlic clove to release the garlic and place in a small bowl.
- Heat a heavy bottom large saucepan over medium-high heat and melt 2 tablespoons butter. Saute the onions and thyme and cook until the onions are soft and translucent, about 6 minutes. Add the roasted garlic, 18 cloves of raw garlic and cook for an additional 3 minutes. Add chicken stock and cover and simmer for about 20 minutes or until the garlic is tender. Use an immersion blener to puree the soup until smooth or transfer in batches to a blender. Return the soup to the saucepan and add the heavy cream and bring to a simmer. Season with additional salt and pepper if needed.
- Divide the grated Parmesan cheese equally into 4 bowls and ladle in soup. Squeeze lemon juice into each bowl and serve. Garnish with fresh thyme or chopped chives.
CREAMY ROASTED GARLIC SOUP
After two weeks of searching and trying recipes I finally found one (making a few modifications)to copy a recipe my DH had at a restaurant in Ohio. If you are a garlic lover, then this is a must for you. It's very creamy and the roasted garlic flavor is out of this world! Prep time includes the 1 hour to roast the garlic. But if you are like me, there is always some on hand in the refridgerator.
Provided by Chippie1
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
- Drizzle oil over garlic heads.
- Bake until golden, about one hour.
- Cool slightly.
- Press individual garlic cloves between thumb and finger to release garlic oils.
- Melt butter in heavy large saucepan over medium heat.
- Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
- Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
- Stir in hot stock and sherry.
- Simmer 20 minutes, stirring occasionally, then cool slightly.
- Puree soup in batches in blender or processor.
- Return the soup to the saucepan.
- Add cream and simmer until thickened, about ten minutes.
- Add lemon juice to taste.
- Season with salt and white pepper.
- Place one slice of toast in bottom of bowl.
- Ladle soup into bowls.
- Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.
ROASTED-TOMATO SOUP WITH PARMESAN WAFERS
Categories Soup/Stew Blender Tomato Appetizer Roast Kid-Friendly Fall Summer Gourmet Small Plates
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat to 350°F.
- Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
- Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
- Divide soup among 8 bowls and float 1 wafer in center of each.
ROASTED GARLIC AND PARMESAN BAKED HALIBUT
Fish can be intimidating for those who didn't grow up cooking or eating it. One of the best ways to ease people into eating anything unfamiliar is by smothering it in roasted garlic and cheese. Forget the old Italian maxim of not mixing seafood and cheese: they pair magically and make first forays into cooking and eating halibut easy to execute and even easier to eat.
Provided by Naomi Tomky
Categories Halibut Fish Seafood Garlic Parmesan
Number Of Ingredients 8
Steps:
- Preheat the oven to 375˚F.
- Cut off the top of the head of garlic and brush off some of the outer paper skin, leaving just the individually wrapped cloves. On a piece of foil, pour the olive oil over the garlic, then wrap the foil around it and place it in the oven for 45 minutes, until it's completely soft. For the recipe, you'll only need six cloves from the head, but it's worth making a whole head to keep the rest for spreading on crusty bread or adding to salads.
- Raise the oven temperature to 425˚F.
- Heat the butter in an oven-proof pan over low heat. Sprinkle both sides of the fish with salt and pepper. When the butter is melted, add the halibut and put it into the oven for 10 minutes. The fish should be just cooked and opaque throughout.
- While the halibut cooks, blend or food process together six cloves of garlic, the mayonnaise, and parmesan. When the halibut is done, pull it out and generously smear the mayonnaise mixture on the top. Switch the oven to a high broil and return the pan to the still-hot oven for 4 minutes under the broiler, until the top is almost entirely golden brown.
- Remove and serve immediately.
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