looking for a garlic soup recipe?

Question

My grandmother used to make this yummy garlic soup. I lost the recipe yeasr ago and can't find it. I know it was sliced garlic, chicken broth, eggs, salt and pepper and vinegar. i just need the recipe for amoutns. anyone know it?

those are the only ingredients i remember her adding. it is a really simple soup. i know sounds odd but i used to love it!

Answer 1

Garlic Soup

Ingredients:

12 large garlic cloves, peeled
1 tablespoon olive oil
1 tablespoon, melted butter
1 small onion, finely chopped
1/2 ounce/2 tablespoons all-purpose flour
1 tablespoon white wine vinegar
4 cups good chicken stock
2 egg yolks, lightly beaten
bread croutons, fried in butter, to serve (OPTIONAL, IM SURE)

Instructions:

Crush the garlic.
Put the oil and butter into a pan, addthe garlic and onion, cook them gently for 20 minutes, until soft - not brown.

Add the flour and stir with a wooden spoon to make a roux.

Cook for a few minutes, then stir in wine vinegar, stock and 4 cups water. Simmer for 30 minutes.

When ready to serve the soup, whisk in the lightly beaten egg yolks.
Put croutons into each soup bowl and pour over soup.

When adding egg yolks to thicken soup, reheat the soup gently so eggs don't curdle.

Nutritional Information:Calories 55, Protein 1.6g, Carbohydrate 3.6g, of which sugars 0.6g, Fat 4g, of which saturate 1.3g, Cholesterol 53mg, Calcium 13mg, Fiber 0.4g, Sodium 11mg.

Answer 2

I am a potato soup fanatic (when it is done right ~ I've never added wine either)! I have a couple of excellent recipes that have been in the family for years (recipes from family restaurants). While looking for another potato type recipe, I ran across the best potato soup recipe ever! I was intrigued enough by its ingredients to give it a try, tweeked it just a bit, and it is the best potato soup I've ever tasted. I will never make another, those that have tasted it rave, and the recipe is always requested!!! NOTE: You can modify it as much as you want with regard to the amount of garlic (which was my addition), etc. Stands perfectly on its own, but toppings I like to add are shredded cheddar, bacon crumbles, and chopped chives or green onion tops. I am also pasting my "Review" with my additions (sorry I do not have it condenced as yet). Please pay special attention to how I added the cream cheese ~ 'before' mashing, which helps to thoroughly incorporate the cream cheese (there had been complaints in prior reviews that chunks still remained). PANERA'S CREAM CHEESSE POTAO SOUP [Copycat: St. Louis Bread Company (Panera)] 4 cups chicken broth 4 cups peeled and cubed potatoes 1/4 cup minced onion 1/2 teaspoon seasoning salt 1/4 teaspoon white pepper 1/4 teaspoon ground red pepper 1 (8 ounce) package cream cheese, cut into chunks Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts. MY REVIEW / CHANGES: The only thing I added/changed was sauteed the onions in butter, along with 1/4 cup shredded carrots, 1/4 cup finely diced celery, and 3-4 cloves of pressed garlic (added during the last minute or so), until all veggies were tender; used an extra can of broth; when potaotes were cooked I removed at least 1/2 of the potatoes (for a chunkier soup), and added the cream cheese before taking a potato masher to the pot straight over the heat. I then returned the cooked potatoes to the pot, and it was done. The 1st time I made this I used both red & white small potatoes (semi-peeled) which needed to be used, and made up the rest with our home grown Idaho russets.

Answer 3

Roasted Garlic/Chicken Soup:

1½ hours 20 min prep
4 servings

2 heads garlic, whole,unpeeled,just the tops cut off the heads to expose the tip of the cloves
1 chicken breast, thinly sliced
4 1/2 cups chicken stock
2 tablespoons butter
1 tablespoon chopped fresh dill weed
3 slices whole wheat bread, cut into 1" cube
1/4 cup dry white wine
salt and pepper
1/2 cup grated provolone cheese

1. Place garlic heads,upright,in a shallow 8 cup cassarole, ovenproof, dish.
2. Pour a 1/2 cup of chicken stock over the garlic.
3. Bake in 350F degrees oven for 1 hour.
4. Allow buds to cool, then squeeze the garlic puree from the skins.
5. Meanwhile, melt the butter in a large skillet,stir in the dill.
6. Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
7. In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt& pepper.
8. Bring to a boil.
9. Preheat the broiler.
10. Pour hot soup into 4 oven proof soup bowls.
11. Add croutons, sprinkle with the cheese.
12. Broil for 3 minutes or until the cheese is bubbly and serve.

Answer 4

This may be close! It's good!

ROASTED GARLIC SOUP WITH PARMESAN CHEESE

26 garlic cloves, unpeeled
2 Tbsp. olive oil
2 Tbsp.(1/4 stick) butter
2¼4 cups sliced onions
1½ sp chopped fresh thyme
18 garlic cloves, peeled
3½ cups chicken stock or canned low-salt chicken broth
½ cup whipping cream
½ cup finely grated Parmesan cheese (about 2 oz)
4 lemon wedges

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. Serves 4.

--Bon Appétit, February 1999