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  • #16
    Originally posted by shellbellc View Post
    This is my garlic soup recipe, there are many like it, but this one is mine...

    So one of my favorite local Italian restaurants has a cream of garlic soup. One day I set out to copy cat it. This is my basic version, you could add in different flavors, which I will probably do next time I make it. When I came up with this like 15 years ago I was a bit more raw in my cooking. It's a little time consuming but well worth it. The only rule here is that if you live with someone, you must both eat this or you will not be able to tolerate each other for a couple of days. I wrote this recipe for my husband if you were wondering why I give specific steps in doing things.

    Next time I do I will probably add some onion in there when sautéing and try some other herbs maybe like thyme. And definitely some smoked garlic!!

    Garlic soup

    5 heads of garlic
    3 boxes of chicken broth
    1 pint Of heavy cream
    Salt & pepper to taste (I use white pepper)
    Fresh grated parmesan

    1.Pre-heat oven to 350
    2.Take 3 heads of garlic and cut top off, then separate into individual cloves. Leave just individual skin on the cloves. Place in tinfoil (doubled) and drizzle with olive oil. Fold tinfoil up over the top like a bundle and place in oven. I usually start checking it around 20 – 25 minutes.
    3.Take 2 other heads of garlic and peel and separate. This needs to be minced. The easiest way to do this is with the chopper. When roasted garlic is done, take it out and let it cool. I test it by taking a sharp knife and sticking it through the skin, if it goes into the garlic with no pressure, it’s done.
    4.Start sautéing the minced garlic in olive oil. After about 5 minutes or so, I add the roasted garlic and let it all cook until the minced is tender. I do this over like medium low so it doesn’t brown. If you want to, after the garlic is cooked, sprinkle it with flour. This will be kind of like a rue that will thicken it some later (just like doing creamed dried beef).
    5.Add one of the boxes of broth, and bring the temp up and let it boil for a few minutes.
    6.Take the soup in small batches through either the food processor or blender. I get out a big container or bowl to put the pureed soup into until the cook pot is empty. I usually run the pureed soup through a strainer when putting it back into the pot. I then run that thick garlic from the strainer back through the blender.
    7.Add two other boxes of chicken broth and cream. Do not boil again.
    8.Add fresh grated Parmesan to bowl and ladle soup over top of cheese.

    (There are many ways you can use this soup, we’ve put it over potatoes, dipped hot fresh bread in it, and used it instead of Alfredo sauce over noodles with cooked chicken breast pieces).
    Thanks, that's a delicious sounding soup.

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    • #17
      Sounds fantastic Shell, can't wait to make it, will be on my list for this weekend.
      I'm no Gynecologist
      But I'll take a look at it

      Comment


      • #18
        Originally posted by shellbellc View Post
        This is my garlic soup recipe, there are many like it, but this one is mine...

        So one of my favorite local Italian restaurants has a cream of garlic soup. One day I set out to copy cat it. This is my basic version, you could add in different flavors, which I will probably do next time I make it. When I came up with this like 15 years ago I was a bit more raw in my cooking. It's a little time consuming but well worth it. The only rule here is that if you live with someone, you must both eat this or you will not be able to tolerate each other for a couple of days. I wrote this recipe for my husband if you were wondering why I give specific steps in doing things.

        Next time I do I will probably add some onion in there when sautéing and try some other herbs maybe like thyme. And definitely some smoked garlic!!

        Garlic soup

        5 heads of garlic
        3 boxes of chicken broth
        1 pint Of heavy cream
        Salt & pepper to taste (I use white pepper)
        Fresh grated parmesan

        1. Pre-heat oven to 350
        2. Take 3 heads of garlic and cut top off, then separate into individual cloves. Leave just individual skin on the cloves. Place in tinfoil (doubled) and drizzle with olive oil. Fold tinfoil up over the top like a bundle and place in oven. I usually start checking it around 20 – 25 minutes.
        3. Take 2 other heads of garlic and peel and separate. This needs to be minced. The easiest way to do this is with the chopper. When roasted garlic is done, take it out and let it cool. I test it by taking a sharp knife and sticking it through the skin, if it goes into the garlic with no pressure, it’s done.
        4. Start sautéing the minced garlic in olive oil. After about 5 minutes or so, I add the roasted garlic and let it all cook until the minced is tender. I do this over like medium low so it doesn’t brown. If you want to, after the garlic is cooked, sprinkle it with flour. This will be kind of like a rue that will thicken it some later (just like doing creamed dried beef).
        5. Add one of the boxes of broth, and bring the temp up and let it boil for a few minutes.
        6. Take the soup in small batches through either the food processor or blender. I get out a big container or bowl to put the pureed soup into until the cook pot is empty. I usually run the pureed soup through a strainer when putting it back into the pot. I then run that thick garlic from the strainer back through the blender.
        7. Add two other boxes of chicken broth and cream. Do not boil again.
        8. Add fresh grated Parmesan to bowl and ladle soup over top of cheese.

        (There are many ways you can use this soup, we’ve put it over potatoes, dipped hot fresh bread in it, and used it instead of Alfredo sauce over noodles with cooked chicken breast pieces).
        OMG that sounds delicious, and it's so versatile!


        Drinks well with others



        ~ P4 ~

        Comment

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