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Garlic Soup |
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Garlic SoupPrep Time: 20 min(s) | Cook Time: 1 hr(s) | Serves: 8 | Difficulty: Intermediate | Ethnicity: American |
Tools: | | blender | | cutting board | | Dutch oven | | large chef's knife | | measuring cups | | measuring spoons | | wooden spoon |
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Ingredients: | | 2 tablespoon(s) olive oil | | 12 heads garlic - peeled and chopped | | 2 onions - peeled and chopped | | 2 tablespoon(s) butter | | 1 1/2 quart - chicken stock (white) | | 1 bay leaf | | 2 slices of bread - stale or toasted, torn into 1/2-inch pieces | | 1 cup(s) half and half | | 2 tablespoon(s) lemon juice | | 1 pinch salt and pepper - to taste | |
Steps: | | -Heat a large Dutch oven to medium-high. Add the olive oil and reduce the heat to medium. | | -Saute the garlic until caramelized and add the onions and butter. Saute until the onions are lightly caramelized. | | -Add the chicken stock and the bay leaf to the onion mixture and simmer for 40 minutes. | | -Add the stale or toasted bread and puree in a blender, or in the pot with and immersion blender. | | -Once pureed, add the half and half and lemon juice. | | -Season to taste. |
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