Best 6 Garlic Soup Soupe A Lail Recipes

SOUPE A L'AIL (GARLIC SOUP)

Steps:

• Peel the garlic cloves and chop them coarsely.
• Heat the butter and oil in a saucepan or a small kettle. Add the garlic and cook, stirring, for about one minute. Do not brown the garlic. Add the water, salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
• Strain the garlic and reserve the cooking liquid. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree. Put the remaining cooking liquid in a saucepan and add the puree. Bring to a boil. Add the vermicelli. Stir and cook for about four minutes. Do not overcook.
• Meanwhile, blend the egg yolks and vinegar in a bowl.
• Turn off the heat under the saucepan. Drop in the egg whites. Do not stir. They will form a cloudlike mixture. Add the egg yolk mixture and stir very slowly. Serve immediately.

GARLIC SOUP

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
• Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
• Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
• Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

GARLIC SOUP SOUPE à L'AIL

Steps:

• In a large pot, heat two tablespoons of the olive oil on medium heat and add the leeks and garlic. Cook, stirring occasionally for five minutes. Add the carrots and potatoes and cook for five more minutes.
• Add the two quarts of water and the bouillon cube and bring soup to a simmer. Partially cover with a lid and cook for about an hour.
• Just before serving, place the French bread cubes on a non-stick tray. Cover the bread with shredded cheese and drizzle the remaining tablespoon of olive oil on top (you can use more olive oil if you wish). Bake at 400*F. for 10 minutes.
• Meanwhile, in a food processor or blender, and working in small portions, puree the soup with the cream and butter until it is smooth. Return to soup pot and heat through. Season to taste with salt and pepper.
• To serve distribute the cheese topped croutons into soup bowls and ladle the soup on top.
• Note: Serving Suggestions:.
• There's no getting around it. This garlic soup recipe has a strong flavor and it does tend to take hold in the body for a while. So better to eat this with your beloved -- that way you can smell garlicky together. Also, most people find that although it is delicious, facing this soup in leftovers the next day can be a bit daunting. So best to make what you can finish in one sitting.
• With its substantial topping you can serve this easy soup as a main course, although I'd recommend a first course of a salad or perhaps something even heavier for hearty appetites.
• You don't have to use smoked garlic from Arleux to make this garlic soup recipe, but do make sure that you use excellent quality garlic. Look for heads of garlic that have large cloves (that will save you considerable time in preparing the garlic). The cloves should be firm, not soft or shriveled up.

SOUPE A L'AIL / CREAMY GARLIC SOUP

Steps:

• Melt butter with olive oil in a 5 quart heavy-bottomed non-reactive pot over medium heat. (I prefer enameled iron for even heat conduction.) Add whole garlic cloves and onions. Saute over medium to medium-low heat for 15-25 minutes. Stir often. Cook until garlic and onions are soft and light golden brown. Cook slowly to develop the sweetness of the garlic. Add the chicken broth and the potato. Bring soup to a boil. Cover, reduce heat and simmer, stirring occasionally, until the potato is fork tender, about 15-20 minutes. Remove the pot from the heat. Carefully pass the soup through a food mill. A food processor or blender will work, but will not give you the same texture, because the food mill removes the fibrous parts of the garlic, while a process chops them up and they remain in the soup. Return soup to heavy bottom pot. Heat just to boiling over medium heat. Reduce heat to medium low, add half and half and heat, stirring often, until warmed through. Taste for seasoning and add salt and white pepper to taste. Ladle into serving bowls and garnish with a chiffonnade of tangy greens, like arugula or mesculin.

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.

GARLIC SOUP (SOUPE A L'AIL)

Steps:

• Combine first 4 ingredients in medium saucepan. Bring to boil. Cover, reduce heat to low and simmer until vegetables are tender, about 25 minutes. Puree in batches in blender. Season with salt and pepper. Rewarm over medium heat. Drizzle with cream, if desired.