i have had great garlic soup in rest. but i am unable to find a recipe for it any were. is there anyone out there that can help me. also what is a good way to store peeled garlic?
You didn't say much about what type of soup you ate at this restaurant? Creamy, broth-based, cold, hot?
Here are a couple of recipes to start you out on your search. Both of these are cream based (and I'd recommend the first one)
POACHED GARLIC SOUP
As daunting as it looks, this will be one of your favorite soup recipes. Guests will never know the ridiculous amount of garlic it took to make!
30 cloves garlic, peeled
7 cups chicken broth, divided
1/2 cup butter
1/2 cup chopped onion
8 small new potatoes, peeled, diced and reserved in cold water
Salt and pepper to taste
1 cup heavy cream
1 cup skim milk
Salt and coarsely ground pepper to taste
Freshly grated parmesan cheese
In a medium saucepan over medium-high heat, combine garlic cloves and 3 cups of chicken broth; bring to a boil and poach 15 minutes or until soft. Remove garlic cloves to a small bowl and mash with a fork; set aside for use in make Toasted Garlic-Butter Bread. Cook and reduce chicken broth to a glaze; remove from heat and set aside.
In a large soup pot over low heat, melt butter. Add onion and saute until soft. Drain potatoes; stir into butter and onion. Season with salt and pepper. Add 4 cups chicken broth.
Increase heat to medium-high; simmer, uncovered, 25 minutes or until the potatoes are softened. Remove from heat and let cool 10 to 15 minutes.
In a food processor or blender, puree soup; return to soup pot. Add garlic-chicken glaze;
stir until well blended.
NOTE: The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.
Stir in heavy cream, milk, salt, and pepper; cook, over low heat, another 10 minutes. Remove from heat. Serve in soup bowls and garnish with parmesan cheese.
CREAMY GARLIC SOUP
1 Head of garlic, cloves separated, unpeeled
2 quarts water
2 tps salt
pinch of pepper
2 whole cloves
1/4 tsp Thyme
1/2 Bay leaf
4 parsley sprigs
3 T olive oil
3 Egg yolks
4 T olive oil
French bread rounds, toasted
1 cup Grated Swiss or Parmesan
DROP GARLIC CLOVES in boiling water and boil 30 seconds. Drain, run cold water over the cloves and peel. Place the garlic and the rest of the ingredients up to the egg yolks in a saucepan and boil slowly for 30 minutes. Correct the seasoning. Beat the egg yolks in a soup tureen until they're thick and sticky. Drop by drop, beat in the olive oil as if making a mayonnaise. Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating, and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.
Interesting. My earlier reply seems to have gone to The Little Bighorn...
According to the folks in the town of Gilroy, CA, whose chief product is their wonderful garlic, peeled fresh garlic may be dropped in olive oil and stored in the fridge for up to three months.
I'll be back with my contributions to the recipe tureen...
[This message has been edited by Gail (edited 08-14-2000).]
Hmmm. That wasn't too long. Oh, and by the way, fancy meeting you here, Lori!
FRESH GARLIC SOUP GRATINEE
1 loaf French bread
Melted butter or margarine
2 heads garlic
3 tablespoons butter
3 tablespoons flour
2 quarts chicken broth
2 cups shredded Swiss cheese
Cut the bread into 1-inch slices. Place on a baking sheet and brush lightly with melted butter. Bake at 325º for 15 minutes, or until lightly browned. Turn the bread slices, brush lightly with melted butter, and continue to bake until browned.
Separate the garlic into cloves and peel. Place in a blender container or food processor and process until garlic is puréed. Melt the butter in a large saucepan over low heat. Gradually add the puréed garlic. Cook, stirring, 2 minutes. Cover and simmer 20 minutes, stirring occasionally. Check to make sure garlic does not burn.
Gradually stir in the flour to form a smooth paste. Slowly stir in the chicken broth until the mixture is smooth. Bring to a boil and season with salt and pepper. Reduce heat and simmer over medium heat 30 minutes. Pour the hot soup into ovenproof individual soup crocks or casseroles. Flatten 1 or 2 lices of toast and place on top of the soup. Cover the surfaces completely with Swiss cheese. Bake at 350º for 5 or 10 minutes until cheese melts. Then set the soup crocks under the broiler until the cheese browns lightly, if desired.
Makes 6 to 8 servings
(From: Best Recipes From the Los Angeles Times, contributed by La Grange Restaurant)
CAULDITO DE AJOS
(Little Soup of Garlic)
1/4 cup peeled and chopped fresh garlic
1/4 cup oil
Juice of one lime
6 cups chicken broth
Salt and pepper to taste
Grated rind of one lime
Sauté garlic in oil until golden. Add with lime juice to chicken broth. Add salt and pepper and bring to a boil. Lower head and continue to simmer for 15 to 20 minutes, or until the garlic taste permeates the soup. Meanwhile, blend eggs and grated lime rind in a bowl, adding a little salt and pepper. Add egg mixture to garlic soup a little at a time, stirring constantly. Turn up heat slightly, but do not allow soup to boil. Continue to cook about 5 minutes. Serve with chopped cilantro and sliced limes for garnish.
(From: The Garlic Lovers' Cookbook)
I have a third recipe, similar to my first and Lori's second, although it utilizes beef broth and Monterey Jack cheese. If you're interested, I'll be happy to post.
Ah, Gail, there is GARLIC involved. Of course I'm here. I've just been sitting here all afternoon -- enrapt!
Unless your restaurant is Thai, this is probably not what you're seeking. However, it looks good, so I'm posting it
Thai Garlic Soup
4 to 5 tablespoons minced garlic
2 tablespoons peanut or canola oil
6 cups light stock or water
4 to 5 teaspoons soy sauce
1 scant teaspoon salt
3 cups coarsely shredded cabbage
2 medium-sized carrots, cut on the diagonal in 1-inch lengths
1 stalk celery, chopped
a few mushrooms, sliced (optional)
crushed red pepper to taste
In a deep saucepan or Dutch oven, saute the garlic in oil over medium heat until it starts to turn brown. (this will only take a few minutes).
Add remaining ingredients, and bring to a boil. Lower the heat and simmer, covered, about 10 minutes until all the vegetables are tender.
Taste and adjust seasonings. Serve immediately or store for reheating later.
(Unlike many soups, this one is not delicate, and reheats nicely)
All right. My curiosity is now piqued. How on earth do you get all these recipes if you're at the office, Lori?
Well, for one, I haul some of my own personal recipes around in a little organizer thing... mostly so I can print off recipes when I'm distant and not risk losing them.
2) I'm one of those weird people who READS cookbooks, so I bring those to work with me to (to read at lunch).
3) The rest I pull out of my text files or off the internet. I censor them, of course, before I post them. If they don't look/smell good, I won't post them.
Oh... wait. Nix the aforementioned text of this message. The REAL reason why I can pull all of these recipes out of the air is because I'm evil.
[This message has been edited by lorilei (edited 08-14-2000).]
Now I have a mental picture of you pushing a shopping cart full of cookbooks!
By the way, feel free to use this thread, the rest of you CLers! Lori and I are happy to share.
Oh my gosh. Am I glad I saw this! this could be the cure-all Lorilei! Garlic. Soup. What more could the Summer cold sufferer need?
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