Cream of Garlic Soup - Great Chefs
Cream of Roasted Garlic Soup
Unbelievably Good Garlic Soup



> Subject: Cream of Garlic or Creamy Garlic soup
> From: Mark G
> Looking for recipes for garlic soup

Perhaps one of these will suit the palate of the requestor.

* Exported from MasterCook *

Cream of Garlic Soup - Great Chefs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Garlic Mc
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tbsp Butter
2 md Onions -- sliced
4 Garlic -- heads, mashed
1 qt Stock -- chicken **
1/2 lb Bread -- French, day old
1 Bay leaf
2 Thyme -- sprigs OR
1/2 t Thyme -- dried
6 oz Cream -- heavy
Salt (to taste)
Pepper (to taste)

** See Chicken Stock recipe.
Melt the butter in a soup kettle and add onion and garlic. Cook
for 5 minutes over moderate heat. Strain a quart of chicken stock into the
pan and simmer for 10
minutes. Stir in the bread slices and add bay leaf and thyme. Simmer for
10 minutes longer.
Put the mixture into a food processor and process to a puree. Force
through a sieve and add cream.
Heat through and correct seasoning.
Source: Great Chefs of New Orleans, Tele-record Productions :
Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot,
Louis
XVI Restaurant, : Marie Antoinette Hotel, New Orleans



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* Exported from MasterCook *

Cream of Roasted Garlic Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Full garlic bulbs, unpeeled
- (about 250g)
2 Tbsp Virgin olive oil
2 Tbsp Virgin olive oil (extra)
3 cup Chicken stock
1 cup Dry white wine
2 cup Milk
1 cup Cream
1 md Potato, peeled and cubed
2 Tbsp Chopped chives (optional)

Cut a small slice off the top of the garlic bulbs to expose the inner
cloves. Place the bulbs in a shallow baking dish and drizzle with 2
tablespoons of oil. Bake in a 180øC oven for 1 hour, or until golden.
When
cool enough to handle, separate the cloves and press the garlic from
skins.
Place in a processor and blend until smooth. Combine in a saucepan with
the
remaining 2 tablespoons of oil and cook over a low heat for 5 mins,
stirring
constantly. Add the stock and wine and bring to the boil. Reduce the heat
and simmer for 30 mins. Add the milk, cream and potato and simmer for a
further 30 mins or until the potato is cooked. Puree until smooth, return
to
the saucepan and season. If the soup is too thin, simmer until it
thickens.
Serve garnished with chives.



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* Exported from MasterCook *

Unbelievably Good Garlic Soup

Recipe By :"In The Kitchen with Bob"-QVC Host Bob Bowersox
Serving Size : 2 Preparation Time :0:00
Categories : Garlic Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium onions -- chopped
1 head garlic (that's the entire head, not just
1 clove!) -- cloves separated
and peeled
3 tablespoons olive oil
1 cup chicken stock
1 cup cream or half-and-half
Day-old French bread -- cut into bits
2 teaspoons paprika
1/4 teaspoon ground cumin
Salt and pepper -- to taste
Chopped fresh parsley -- as garnish

In a large skillet over medium heat, saute the onions and garlic in olive
oil until the onions are translucent, about 5 minutes. Transfer the
sauteed mixture to a blender or food processor and blend until smooth. Add
the chicken stock and continue to blend; then add the cream and blend
well. If you have an adjustable-speed processor, you might find the
mixture staying smoother on a slower blending speed--you don't want to
froth the cream. Add small bits of the French bread slowly, so that the
soup begins to thicken up as the bread is incorporated into the liquid.
The amount of bread you add is going to determine the thickness of your
soup. If you want a thick, almost stew-like consistency, add more bread.
If you want a thinner soup, add less. Once you have the texture you want,
transfer the mixture to a saucepan over medium heat. Add the paprika and
cumin, and salt and pepper to taste. Simmer for 5 - 8 minutes. Sprinkle
with parsley and serve hot.

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