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Garlic Soup

4 Heads garlic, cloves separated and peeled
2 sm Onions, peeled and diced
1/2 c Olive oil
1 md Baking potato, peeled and diced
4 c Chicken stock
3/4 c Grated Parmesan cheese
Salt and pepper
4 sl Frence bread, toasted
1 bn Sage, chopped, for garnish

Blanch the garlic in boiling water for 5 minutes. Remove the garlic and set aside. In a saucepan, sauté the onions in 1/4 C. of the olive oil until they are lightly browned. Add the potato, chicken stock, and blanched garlic. Simmer the mixture for approximately 20 or 25 minutes over low heat. Pour the mixture into a blender, add the remaining 1/4 C. olive oil, 1/2 C. of the cheese, and salt and pepper to taste. (Presumably you blend it, though he doesn't make this explicit.) Put a slice of toast in the bottom of each of 4 soup bowls. Top with chopped sage and the remaining 1/4 C. cheese. Pour very hot soup over the toast and serve immediately. Serves 4.

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