Garlic Thyme Soup Recipes

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GARLIC THYME SOUP



Garlic Thyme Soup image

Make and share this Garlic Thyme Soup recipe from Food.com.

Provided by Roosie

Categories     European

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups garlic, whole peeled cloves
1/2 cup olive oil
salt and pepper
3 cups heavy cream
3 cups vegetable stock
5 tablespoons fresh thyme

Steps:

  • Preheat oven to 350*F.
  • Spread garlic cloves evenly in shallow baking pan.
  • Drizzle with the olive oil and season with the salt and pepper.
  • Cover the pan with aluminum foil and bake 15-20 minutes or until cloves are golden.
  • Seperate the garlic from the olive oil while still warm.
  • Reserve both and cool.
  • After garlic cloves have cooled somewhat, place in blender or food processor.
  • Add 2 tablespoons of the reserved olive oil.
  • Puree to a smooth paste.
  • In a stock pot over high heat, boil the cream for about 10 minutes until it is reduced by 1/4 (you should have about 2 1/4 cups cream left).
  • Add vegetable stock, garlic paste and thyme.
  • Season to taste with salt and pepper.
  • Simmer for 15 minutes.

Nutrition Facts : Calories 639.4, Fat 62.3, SaturatedFat 29.9, Cholesterol 163, Sodium 53.5, Carbohydrate 18.8, Fiber 1.2, Sugar 0.6, Protein 5.4

GARLIC SOUP



Garlic Soup image

I use many different herbs in cooking, but garlic is my favorite. Many family and friends enjoy this flavorful soup that resembles French onion soup.-Marge Harris, Steubenville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 14 servings.

Number Of Ingredients 12

10 garlic cloves, minced
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups water
2 cans (14-1/2 ounces each) beef broth
2 tablespoons minced fresh parsley
1/4 teaspoon pepper
5 egg yolks
1 tablespoon grated Parmesan cheese
14 slices Italian or French bread, toasted
Additional Parmesan cheese
7 slices Monterey Jack cheese, halved

Steps:

  • In a soup kettle, saute garlic in butter until lightly browned. Stir in flour until blended. Gradually add the water, broth, parsley and pepper. Simmer for 1 hour. , In a bowl, beat egg yolks with Parmesan cheese. Gradually stir 1 cup of hot soup into egg yolks; return all to the pan. Cook and stir until thickened (do not boil). , Place toast in 8-oz. ovenproof bowls; sprinkle with Parmesan cheese. Ladle hot soup into bowls; top with Monterey Jack cheese. Broil 4 in. from the heat until cheese is melted. Serve immediately.

Nutrition Facts :

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