Best 6 25 Clove Garlic Soup Recipes

40 CLOVES OF GARLIC SOUP

Steps:

• Preheat oven to 350 degrees Fahrenheit. Cut the top(s) off of your head(s) of garlic and separate out 25 cloves, making sure each clove has an end chopped off (this will help with squeezing out the roasted garlic later on).
• Place the 25 cloves in a small glass baking dish, pour the 2 tablespoons of olive oil over the top, and sprinkle with a little salt and pepper. Toss to coat. Cover the baking dish with foil and bake for about 45 minutes, until cloves are light golden brown and very tender. Remove from oven and cool.
• Squeeze the roasted garlic between your fingertips to release the garlic and discard the peel. Set roasted garlic aside.
• In a large saucepan, melt the butter over medium heat. Add the onions and thyme; cook until onions are soft and translucent, about 5 minutes. Add both the roasted garlic and the 15 peeled raw garlic cloves and cook, stirring, for about 3 minutes.
• Add vegetable stock and, continuing over medium heat, bring the soup just to a boil. Reduce heat and simmer, covered, for about 20 minutes, or until garlic is very tender. Remove from heat and cool slightly.
• Using an immersion blender or working in batches with a blender, puree soup until smooth.
• Return soup to pan and stir in heavy whipping cream. Season with salt and pepper, to taste.
• Sprinkle Parmesan cheese into each bowl and ladle the soup over the top. Squeeze one lemon wedge over each bowl and sprinkle with additional Parmesan if desired. Serve.

25-CLOVE GARLIC SOUP

Steps:

• Peel garlic.
• Cut the leek in chunks.
• Peel potatoes and cut in chunks.
• Boil the vegetable broth with tomato paste and herbes.
• Add garlic, leek and potatoes.
• Cover and cook on low heat for appr 40 minutes.
• Puree the soup (in a blender or by hand).
• Add creme fraiche and heat soup for 1 minute.

GARLIC SOUP

Steps:

• Bring 6 1/2 cups water to a boil in a 3- or 4-quart saucepan. Add minced garlic, salt, bay leaf and thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs, if using. (Dried thyme will be difficult to remove.)
• Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir from time to time so that pasta doesn't stick to the bottom of the pot. Add peas and simmer 5 minutes.
• Meanwhile, rub toasted bread slices with cut garlic clove and place 2 pieces in each bowl.
• Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of the hot soup into eggs and stir together.
• Turn off heat under soup and slowly stir in tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese over the top and serve.

QUICK GARLIC SOUP

Steps:

• In a large saucepan, saute onions in butter until tender, about 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cayenne.

CREAMY GARLIC SOUP

Steps:

• In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.

30 CLOVE GARLIC SOUP

Steps:

• Heat oven to 375 degrees. Drizzle garlic heads with oil. Wrap tightly in foil and roast until tender, about 40 minutes. Let cool, then squeeze garlic from papery skin and set aside.
• Bring stock, potatoes, and roasted garlic to a boil; reduce heat and simmer until potatoes are tender, about 12 minutes. Remove from heat and stir in Parmesan.
• Let cool slightly, then puree in a blender until smooth. Season with salt and pepper. Sprinkle with Parmesan and serve with rustic bread.