Garlic Lovers Soup With Cheese And White Wine Billomoise Recipes

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JO'S BAKED GARLIC SOUP



Jo's Baked Garlic Soup image

This recipe is from The Garlic Lovers' Cookbook. A lady named Jo Stallard won first place at the Gilroy Garlic Festival back in 1980 with this recipe. I am listing the recipe as it appears in the cookbook. I have seen this recipe around the 'net, however, one key ingredient is being left out: Paprika. I think it makes a big difference in the flavor. I make it exactly as written, with the following substitutions: I use a can of Northern beans instead of garbanzo, I use red bell pepper instead of green, and I use fat free half and half instead of whipping cream. It is the most delicious soup I have ever tasted! I make it at least once a week. Great way to get your family to eat their veggies!

Provided by MaryMeow

Categories     Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups diced fresh tomatoes
1 (15 ounce) can garbanzo beans, undrained
4 -5 summer squash, sliced
2 large onions, sliced
1/2 green pepper, diced
1 1/2 cups dry white wine
4 -5 fresh garlic cloves, minced
1 bay leaf
2 teaspoons salt
1 teaspoon basil
1/2 teaspoon paprika
1 1/4 cups shredded monterey jack cheese
1 cup shredded romano cheese
1 1/4 cups heavy cream or 1 1/4 cups whipping cream

Steps:

  • Butter the inside of a 3 quart baking dish.
  • Combine all ingredients, except cheeses and cream in dish.
  • At this point, it will look like a huge veggie casserole.
  • Cover and bake for 1 hour at 375 degrees.
  • Add cheeses and cream and stir.
  • Lower oven temperature to 325 degrees.
  • Return to oven and bake 10 to 15 minutes longer, until cheese is melted.
  • Do not allow to Boil.
  • I usually serve this with garlic bread.
  • If you plan to freeze this, do not add the cheese and cream. Save that step after you have reheated the frozen soup.

Nutrition Facts : Calories 596.6, Fat 36.9, SaturatedFat 22.6, Cholesterol 128.2, Sodium 1596.5, Carbohydrate 33.5, Fiber 6.3, Sugar 7.9, Protein 25.2

WINE SOUP



Wine Soup image

Provided by Food Network

Number Of Ingredients 7

4 1/2 cups beef broth
6 egg yolks
1/2 cup heavy cream
1/2 cup Riesling wine
Pinch cinnamon
Salt, to taste
2 to 3 slices country bread, toasted and cut into small croutons

Steps:

  • In a pot, heat the broth over medium heat until well heated, keeping it at a simmer. Do not bring to a boil. Beat the egg yolks and cream together until they are thick. Mix in wine, cinnamon, and salt. Temper egg yolk and broth. Pour mixture into the broth, mixing continually until the soup is well mixed and creamy. Do not let it boil. Serve with croutons sprinkled over soup.

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