RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3023
| View Recipe |
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| Recipe Name: |
Cream of Garlic Soup - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
8 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.42
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
2 Tablespoons oil, olive
1 to taste salt and pepper
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Directions:
In a 1-gallon, heavy-bottomed pot, sauté onions and garlic in butter and oil. Stir frequently over low to medium heat until they turn a deep golden brown (about 30 minutes).
Add chicken broth. Tie together the parsley stems, thyme sprigs and bay leaf (Bouquet Garni) with cooking twine and add to pot. Bring to a boil. Stir in bread cubes and simmer for 10 minutes, until bread is soft.
Remove the Bouquet Garni and purée the soup in a blender or with a hand blender. (If using a blender or food processor, be very careful when blending as some may spill out and the mixture will be very hot). Strain through a medium strainer, heat and whisk in more chicken broth if it is too thick. Add half and half and season with salt and pepper to taste. |
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| Nutrition per Serving: |
| Calories: |
243 |
Total Carbs: |
32.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
11.0 |
Fat: |
11.7 |
Protein: |
7.80 |
| Fiber: |
1.15 |
Sodium: |
151.25 |
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