GARLIC SOUP WITH POTATOES AND POACHED EGGS
For this soup recipe, whack the garlic cloves with the side of a chef's knife; the papery skins will loosen from the cloves and you can slip them right off.
Provided by Ludo Lefebvre
Categories Bon Appétit Soup/Stew Garlic Egg Potato Leek Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 2 Tbsp. oil and 2 Tbsp. butter in a large saucepan over medium. Add garlic, white and pale green parts of leek, and thyme and cook, stirring often, until garlic is softened, about 5 minutes (reduce heat if garlic starts to brown). Add potatoes and 4 cups broth, bring to a simmer, and cook until potatoes are very tender, 25-30 minutes. Let cool slightly, then add crème fraîche.
- Transfer soup to a blender (or use an immersion blender directly in saucepan) and blend until very smooth; season with salt and pepper. Transfer soup back to saucepan and set aside.
- Pour water into another large saucepan to come 4" up sides and bring to a boil, then reduce heat so water is at a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; season with salt and pepper.
- Heat remaining 2 Tbsp. butter in a medium saucepan over medium. Add reserved dark green parts of leek and 2 Tbsp. water and cook, stirring often, until leeks are softened and very bright green, about 2 minutes. Transfer leek mixture to a platter and top with parsley leaves and lemon zest.
- Gently reheat reserved soup over medium-low, thinning with more broth if needed; divide among bowls. Carefully place a poached egg and some leek mixture in the center of each bowl of soup and drizzle with oil.
- Do Ahead
- Soup (without eggs and toppings) can be made 2 days ahead; cover and chill. Eggs can be poached 1 day ahead; place in a bowl of ice water, cover, and chill. Reheat gently in simmering water 1 minute just before serving with soup.
GARLIC POTATO SOUP
Heart warming and hearty, this bacon-flecked savory soup is made with chunks of red potatoes, carrots, onion and celery that simmer in chicken broth with minced garlic.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
- Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 54.2 g, Cholesterol 14.2 mg, Fat 4 g, Fiber 6 g, Protein 10.5 g, SaturatedFat 1.5 g, Sodium 1025.4 mg, Sugar 9.1 g
ROASTED GARLIC POTATO SOUP
A stick to your ribs meal! Serve with cheese, bacon or herbs.
Provided by KATMAC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
- In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
- Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 42.9 g, Cholesterol 4.1 mg, Fat 6.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 479.4 mg, Sugar 4.6 g
ROASTED GARLIC POTATO SOUP
Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.
Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
GARLIC SOUP
Do not be intimidated by the amount of garlic in this fragrant, creamy soup. The bulk of the garlic is slow cooked first in oil and then with broth to bring out the sweetness and downplay the sharpness of raw garlic. A touch of bread and sour cream adds body and richness and lightly fried sliced garlic, as a garnish, adds a final crisp touch of garlic flavor.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
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 WIT POTATO AND EGG
Make and share this Garlic Soup Wit Potato and Egg recipe from Food.com.
Provided by eledhwen
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring water with salt and caraway seeds to boil, add the diced potato and cook until tender.
- Turn off the heat. Add crushed garlic cloves to the soup.
- With a fork mix the egg into the soup.
- Add the lard (or other fat) and salt to taste.
- Serve garnished with chopped parsley.
Nutrition Facts : Calories 140.2, Fat 7.7, SaturatedFat 2.9, Cholesterol 52.6, Sodium 68.9, Carbohydrate 14.7, Fiber 1.8, Sugar 0.7, Protein 3.4
GARLIC SOUP WITH POACHED EGGS
Garlic Soup with Poached Eggs
Provided by Ruth Cousineau
Categories Soup/Stew Egg Garlic Poach Quick & Easy Lunch Fall Cilantro Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
- Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
- Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
- Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.
POTATO AND GARLIC SOUP WITH HERBS
Make and share this Potato and Garlic Soup With Herbs recipe from Food.com.
Provided by spatchcock
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy large saucepan over medium heat.
- Add onion, sauté until golden, about 10 minutes.
- Add broth, potatoes, garlic and bay leaf; bring to boil.
- Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes.
- Cool slightly.
- Discard bay leaf.
- Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess).
- Return soup to same saucepan.
- Season to taste with salt and pepper.
- Simmer until heated through.
- Ladle soup into bowls.
- Sprinkle with chives and thyme and serve.
GARLIC SOUP WITH POTATOES AND BROCCOLI
Garlic soup is a dish that you can turn to when you think the cupboards are bare. It makes a soothing, satisfying meal. The classic Provençal version of this soup is made with little more than water, whole crushed garlic cloves, salt, and olive oil; this version is more substantial and has a bit more flavor because I mince the garlic.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring the water or stock to a simmer in a large saucepan or soup pot. Add the minced garlic, the bouquet garni, salt and pepper, and the potatoes, cover and simmer for 15 minutes, until the potatoes are tender and the broth fragrant.
- Add the broccoli and simmer uncovered for another 5 to 8 minutes, until the broccoli is tender.
- Taste the soup and adjust seasonings, making sure that you have added enough salt (the flavors should be vivid). Beat the eggs in a bowl. Remove a ladleful of the soup and whisk it into the eggs to temper them. Turn the heat off under the soup, and stir in the egg mixture. The eggs should cloud the soup but they shouldn't scramble. Stir in the parsley and serve, topping each bowl with grated Parmesan.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 1380 milligrams, Sugar 1 gram, TransFat 0 grams
GARLIC SOUP, SPANISH-STYLE, WITH EGG
Provided by Florence Fabricant
Categories lunch, one pot, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan. Add garlic and saute over medium heat until the garlic is barely golden. Remove the garlic from the pan, draining as much oil as possible back into the pan.
- Saute the bread slices in the oil remaining in the pan until the bread is golden brown. Remove the croutons from the pan.
- Add the sweet and hot peppers and saute over low heat until the sweet peppers are tender. Stir in the stock and return the garlic to the saucepan. Bring to a simmer and simmer for 30 minutes. Taste and season with salt if necessary.
- Just before serving, warm each of four soup plates, then place a crouton in each plate. Carefully break an egg on top of each crouton then ladle the simmering soup over the egg and crouton. Sprinkle with parsley and serve at once.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 4 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams
MOM'S POTATO SOUP
Creamy potato and egg soup. Comforting on a cold day or night by the fire. My mother made this often for our family growing up. My husband and I love it as comfort food.
Provided by Ann Arber
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion and celery in butter til tender, not brown.
- Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
- Peel and chop eggs.
- Put back in with potates.
- Add evaporated milk, salt, pepper.
- Put little bit of butter on top of soup in bowl.
GARLIC SOUP
This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand. It calls for garlic; eggs; some sort of pasta; a green vegetable that can be as simple as the limp bunch of broccoli in my crisper or, as I use in this recipe, frozen peas; and Parmesan or Gruyère for the garnish.
Provided by Martha Rose Shulman
Categories pastas, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 3 grams, TransFat 0 grams
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