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This soup recipe is a definite "10." Your guests will never believe
how much garlic there is in this soup. After the garlic has been cooked slowly
for a certain length of time, it loses its harsh rawness and becomes delicate
and refined. It's hard to say exactly how or at what stage this happens - it is
one of those mysteries which makes cooking so fascinating.
This will become one of your favorite soup recipes. I have served this outstanding Poached Garlic Soup with many of my
Dinner Party Menus.
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 dinner menu, and
Truffle Dinner which includes this wonderful Poached Garlic Soup.
Poached Garlic Soup Recipe
Recipe Type:
Soup,
Garlic,
Potatoes,
Cream,
Sourdough Bread
Yields: 6 servings
Prep time: 30 min
Cook time: 50 min
Ingredients:
30 cloves
garlic, peeled
7 cups good-quality vegetable or chicken broth, divided
Toasted Garlic-Butter Bread (see recipe below)
1/2 cup butter
1/2 cup chopped white
onion
8 small new
potatoes, peeled, diced, and reserved in cold water
Salt and pepper to taste
1 cup
heavy cream
1 cup milk
Coarse
salt and freshly-cracked
pepper to taste
Freshly-grated parmesan cheese
Preparation:
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.
Prepare Toasted Garlic-Butter Bread; cover with plastic wrap until ready to serve. In a large soup pot over low heat, melt butter. Add onion and
sauté until soft. Drain the water from the potatoes; stir the potatoes into the butter and onion mixture. 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
6 slices
Sourdough French Bread, thinly sliced and lightly toasted
6 tablespoons butter, room temperature
Poached
garlic cloves
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.
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