SOUPE A L'AIL (GARLIC SOUP)
Provided by Bryan Miller And Pierre Franey
Categories weekday, pastas, soups and stews, appetizer
Time 30m
Yield Four to six servings
Number Of Ingredients 8
Steps:
- Peel the garlic cloves and chop them coarsely.
- Heat the butter and oil in a saucepan or a small kettle. Add the garlic and cook, stirring, for about one minute. Do not brown the garlic. Add the water, salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
- Strain the garlic and reserve the cooking liquid. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree. Put the remaining cooking liquid in a saucepan and add the puree. Bring to a boil. Add the vermicelli. Stir and cook for about four minutes. Do not overcook.
- Meanwhile, blend the egg yolks and vinegar in a bowl.
- Turn off the heat under the saucepan. Drop in the egg whites. Do not stir. They will form a cloudlike mixture. Add the egg yolk mixture and stir very slowly. Serve immediately.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 951 milligrams, Sugar 1 gram, TransFat 0 grams
GARLIC SOUP (SOUPE A L'AIL)
Bon Appetit, May 1994. This is a healthier version than many garlic soup recipes. This is a popular soup throughout France.
Provided by swissms
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
CREAM OF GARLIC & SAFFRON SOUP
Brian Glover's creamy soup is perfect served as a dinner party starter or as a tasty and light supper
Provided by Good Food team
Categories Dinner, Lunch, Soup
Time 1h20m
Number Of Ingredients 12
Steps:
- Soak the saffron in 2 tbsp hot water for 10 minutes. Melt the butter in a large saucepan. Add the garlic (and its skin), onion, celery and bay leaf to the pan, stir to coat in the butter, then cook very gently, covered, for about 15-20 minutes. The garlic and onions should be very soft and tender but not at all browned, so keep the heat low.
- Uncover and add the sherry, raise the heat and bring to the boil then add the stock, saffron and its liquid, 1 tsp salt and a good grinding of fresh black pepper. Bring to the boil, stir in the rice and simmer gently for 15 minutes or until the rice is just cooked. Fish the bay leaf out and discard.
- Liquidise the soup then sieve back into the pan (this gets rid of any bits of skin). Pour in the cream and reheat until hot. Adjust the seasoning adding a little lemon juice to taste if liked and thin with a splash of milk if too thick. Serve sprinkled with croûtons.
Nutrition Facts : Calories 436 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.72 milligram of sodium
SOUPE A L'AIL AUX POMMES DE TERRE - SAFFRON FLAVORED GARLIC SOUP
Adaption from original recipe in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck.
Provided by Queen Dana
Categories Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Remove excess layers of paper from head of garlic and slice off the very top of head. Place on aluminum foil, drizzle with olive oil, cover and roast at 400 F for about 30 mins or until garlic becomes soft.
- In a 3 qt sauce pan saute shallots. Combine all the ingredients in the same sauce pan except for the potatoes, cream and saffron. Bring the soup to a boil and simmer for 20 minutes.
- Use an immersion hand blender to puree the soup (or run through a food processor).
- Add the potatoes, cream and saffron to the soup and simmer for 20 minutes or until the potatoes are tender.
- Divide the soup into 6 oven safe bowls and top with french bread. Sprinkle cheese on top of the bread and broil until the cheese begins to brown. Serve while warm.
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