Nitkos Garlic Cream Soup Recipes

CREAM OF GARLIC SOUP

Steps:

• Peel and slice the garlic.
• In a pan, heat up the oil and butter, add the garlic, and stir for about one minute, so that the garlic can soften a bit.
• Peel and chop the potatoes and celery, add them to the pan together with the vegetable stock and cook for 15 minutes, or until the vegetables are tender.
• Transfer everything to a blender, and blend until smooth.
• Add one spoonful of soup to the yogurt, mix well, then add a few more spoonfuls until the yogurt is warm.
• The yogurt can now be added to the soup. Mix well, season with salt and pepper, and garnish with parsley.
• Serve hot!

CREAM OF GARLIC SOUP

Steps:

• Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
• Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
• Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
• Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

NITKO'S GARLIC CREAM SOUP

Steps:

• Finely mince onion. Put it into a pot with olive oil and sauté it until translucent. Add finely minced garlic and sauté for 2-3 minutes. Do not burn it.
• Add flour stir and remove form fire. Add vine and stir to make creamy liquid. Add chicken stock, stir and cook for 30 minutes. Add salt and pepper.
• After 30 minutes, take a stick mixer and blend soup to make it creamy.
• Add sour cream, marjoram and nutmeg, stir and add parsley leaves. Cook not more than 5 minutes. You can serve it with or without croutons, as you wish.

CREAMY GARLIC SOUP

Steps:

• bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic and salt. heat to a gentle boil and simmer for 40 minutes. Do not heat above a simmer! The broth will reduce and get too salty.
• Strain into a bowl, remove the bay and sage leaves from the strainer and return the broth and garlic back to the saucepan, off the heat. Taste and add more salt if needed.
• With a fork, whisk the egg yolks, egg, cheese, and pepper together in a bowl until creamy. slowly drizzle the olive oil, beating all the time, then add (slowly! slowly!) continuing to whisk, a large ladleful of the broth. Stir the contents of teh bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly, or just long enough to be no longer watery.
• Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with drizzle of olive oil, and serve immediately.

GARLIC SOUP

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.

CREAM OF GARLIC SOUP

Steps:

• Heat the butter and oil in a heavy-bottomed 2-quart saucepan or Dutch oven over medium-low heat. Add the onions and garlic and cook, stirring frequently, until they turn a deep golden brown, 30-40 minutes. Add the thyme, 6 cups Chicken Stock, and Bouquet Garni and bring to a boil. Stir in the bread cubes and let simmer for 10 minutes, until the bread is soft. Remove the soup from heat and cool for 10 minutes.
• Remove the Bouquet Garni and puree the soup in a blender (in batches, if necessary), until completely smooth. Return the soup to the pot and heat to the desired temperature. Whisk in more Chicken Stock if the mixture is too thick. Add half-and-half or cream until the soup reaches the texture of a classic cream soup. Season to taste with salt and pepper.

WORLD'S BEST CREAM OF GARLIC SOUP

Steps:

• In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
• Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
• Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.