GARLIC PIPERADE SOUP
I first made this over twenty years ago--a Marian Morash recipe from the 1982 Victory Garden Cookbook. It was good then; it's good now. A Basque recipe, one can substitute chicken or vegetable stock for the beef stock.
Provided by Chef Kate
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the garlic in boiling water for thirty seconds; run under cold water and drain.
- Peel and slice the cloves of garlic.
- Cook the onions and peppers in the oil for ten minutes until the onions are golden and the peppers are soft.
- Add the garlic and tomatoes.
- Cover the pan and cook over low heat for thirty minutes.
- Pour in the broth and bring to a boil.
- Tear the bread into large pieces and add to the boiling soup where it will disintegrate and thicken the broth.
- Adjust the amount of bread and broth to the desired thickness of the soup and salt and pepper to taste.
- Serve hot with grated cheese if you wish.
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Raki B
[email protected]This soup is a great way to use up leftover vegetables. I also love the addition of the eggs, which make the soup extra hearty.
Oc Narchii
[email protected]I'm allergic to eggs, so I used vegan egg replacer instead. The soup was still delicious!
Sajiv 2
[email protected]I had some trouble finding piquillo peppers, but I was able to substitute them with roasted red peppers. The soup still turned out great.
Hshhsh Hhxhhdhd
[email protected]The soup was good, but it was a bit too oily for my taste. I would recommend using less olive oil next time.
Denzil Moloto
[email protected]I found this soup to be a bit bland. I would recommend adding more garlic and spices.
Successful Chukwuebuka
[email protected]This soup was a bit too spicy for my taste. I would recommend using less chili powder next time.
Tawney Jones
[email protected]I'm not a fan of eggs in soup, so I omitted them from the recipe. The soup was still delicious, but I think it would have been even better with the eggs.
feb Lyrics
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the garlic really helps to clear my sinuses.
EL CHARRY LEON
[email protected]I made this soup for a party and it was a huge hit. Everyone loved the unique flavor combination.
Shepherd Chisale
[email protected]This soup is a great way to use up leftover vegetables. I also love the addition of the eggs, which make the soup extra hearty.
MR.R.K.CHAUHAN
[email protected]I'm not a huge fan of garlic, but this soup was surprisingly good. The flavors were well-balanced and the soup was very comforting.
Florian Dervishi
[email protected]This was a great recipe. The soup was very flavorful and easy to make.
Bright Prince
[email protected]Amazing soup! The roasted garlic really shines through. I also love the addition of the eggs.
sting kako
[email protected]This soup is delicious and easy to make. I love the combination of flavors and the creamy texture. I will definitely be making this again.
Adnan_sahoo602
[email protected]I've made this soup several times now and it's always a hit. It's so flavorful and comforting. I love to serve it with a crusty bread.
Emily Monroy
[email protected]This soup is amazing! I love the roasted garlic and the slight smokiness from the peppers. It's also very easy to make, which is a bonus.
Jani Janka
[email protected]I made this soup for my family last night and they loved it! The soup is very easy to make and it's packed with flavor. I highly recommend this recipe.
MD EMRAN KHAN
[email protected]This soup is absolutely delicious! The flavors of the garlic, peppers, and tomatoes are perfectly balanced. I also love the addition of the eggs, which give the soup a rich and creamy texture. I will definitely be making this soup again and again.