Poached Garlic Soup
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Check out more of Linda's great Soup, Stew, and Chili Recipes.
Don't
forget to check
out my
Veal Scaloppine Piccata dinner menu,
Lamb Roast with Port Wine Sauce
Poached Garlic Soup30 cloves
garlic, peeled
In a medium saucepan over medium-high heat, combine garlic cloves and 3 cups of vegetable or 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 sauté until soft. Drain potatoes; stir into butter and onion. Season with salt and pepper. Add remaining 4 cups vegetable or 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 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. Serve with Toasted Garlic-Butter Bread. Makes 6 servings. Toasted Garlic-Butter Bread
Preheat broiler. In a small bowl, combine butter and mashed garlic cloves; mash until well blended. Spread garlic mixture evenly over the top of the bread slices. When ready to serve, broil bread for a few seconds or until top is lightly browned and bubbly. NOTE: Bread can be assembled earlier in the day and placed on a pan. Cover well with plastic wrap.
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