Skorthózoumi Greek Garlic Soup Recipes

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GREEK GARLIC SOUP



Greek Garlic Soup image

Also known as "Skordozoumi", this Sephardic soup is thickened with eggs, yogurt and feta cheese. Adapted from "Sephardic Flavors" by Joyce Goldstein.

Provided by Sephardi Kitchen

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups water
2 -3 tablespoons olive oil
1 head garlic, cloves separated, peeled, and thinly sliced
1/4 lb feta cheese, crumbled
1 cup plain low-fat yogurt, beaten
2 eggs
1 -2 tablespoon lemon juice (optional)
4 slices crusty bread, cut into cubes and toasted or 1 cup crouton

Steps:

  • In a saucepan, saute the garlic over medium heat for several minutes. Add the 3 cups of water and bring to a boil over high heat. Add salt and pepper to taste, reduce heat to medium, and simmer uncovered for about 10 minutes.
  • Reduce heat to very low, add the feta cheese and yogurt, and stir for several minutes until well combined. Do not allow the soup to boil. Remove from heat, and add lemon juice, if using.
  • In a bowl, beat the eggs until frothy. Gradually whisk the eggs into the soup. Taste and adjust the seasonings, and then ladle into the bowls. Serve with croutons.

SKORTHóZOUMI (GREEK GARLIC SOUP)



Skorthózoumi (Greek Garlic Soup) image

This is a spicy garlic soup from Greece which typically is made during the winter months. Submitted for ZWT 6. If you don't care for too much garlic, only use 2 cloves :)

Provided by Mia in Germany

Categories     < 60 Mins

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

6 cups water
3 garlic cloves
1 tablespoon thyme
2 bay leaves
10 peppercorns, whole
6 1/8 ounces feta cheese
1 cup Greek yogurt
1 tablespoon plain flour
2 eggs, medium size
salt, to taste
4 tablespoons arugula, chopped

Steps:

  • Place water, garlic, thyme, bay leaves, peppercorns in a large pot, bring to a boil and simmer for 20 minutes.
  • Using a wooden spoon, press through a sieve and then pour it back into the pot, crumble in the feta cheese.
  • Mix yoghurt with the flour until smooth, then slowly drizzle in one ladle of the soup, stirring constantly.
  • Slowly pour the yoghurt mixture ito the soup, stirring constantly, then continue stirring at low heat for about ten minutes.
  • Remove the soup from the stove.
  • Beat the eggs until foamy, then slowly drizzle in 2 ladles of the soup, stirring contantly.
  • Slowly pour the egg mixture into the soup, stirring constantly.
  • Add salt to taste and serve with arugula and crisp bread.

GARLIC SOUP THAT CURES WHAT AILS YOU (AKA HANGOVER SOUP)



Garlic Soup That Cures What Ails You (Aka Hangover Soup) image

This is my favorite garlic soup of all. It is wonderful and each bite is as memorable as the first. This garlic soup differs from the ordinary garlic soup as it is hearty but also elegant. It is the kind of soup a person craves when recovering from a cold or a broken heart. It has cured a number of hangovers over the years although scrawled above the recipe I have written "Do not attempt to make with a really really bad hangover!!!!" - and I heed that warning, so plan ahead (I am pretty sure it means not to make it with a real bad hangover if you have to also make the stock). The combination of garlic, herbs and cloves is magic; the tomato juice adds zip and the unctuous egg yolk enrichment is balanced by the pasta's pleasant, soothing note. This will cure whatever ails you....For an even heartier entrée; place a poached egg on each croûte before ladling the soup over it. Wonderful! This soup is best when made with my Browned Vegetable Stock recipe (#150683), you could use other stock, but it would be a real shame.... a real shame.... so heighten your experience and make the stock as well... you won't be sorry. For a fine-but-not-fussy meal you'll be proud to set before anyone, try this soup with THE Salad ("the" Salad Recipe #150702) ... because you can never have too much garlic! LOL! Finish with a fruity dessert like a really good baked apple made with brown sugar and served with gingerbread and a dollop of yogurt..... yummy!

Provided by NcMysteryShopper

Categories     Brunch

Time 1h

Yield 8 as a starter, 6 serving(s)

Number Of Ingredients 14

2 large heads of garlic, separated into cloves, unpeeled
6 cups any well-flavored chicken stock or 6 cups well-flavored vegetable stock
3 whole cloves
1/2 teaspoon dried sage
1/2 teaspoon dried leaf thyme
3 sprigs parsley
pepper, to taste
2 cups tomato juice (I only use low sodium V8) or 2 cups v 8 vegetable juice (I only use low sodium V8)
3/4 cup alphabet pasta or 3/4 cup other small shell pasta
3 egg yolks
6 -8 garlic bread, croutes (I use Garlic Bread Croutes Garlic Bread Croûtes)
4 -6 ounces sharp cheddar cheese (or a combination of cheddar & Monterey) or 4 -6 ounces monterey jack cheese, shredded (or a combination of cheddar & Monterey)
finely minced fresh parsley or cilantro, for garnish
1 ripe avocado, pitted, peeled and sliced, for garnish (optional)

Steps:

  • In a large stock soup pot combine the garlic, stock, cloves, sage thyme, and parsley. Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered for 45 to 60 minutes. Strain the soup, pressing down the solids with the back of a wooden spoon to extract most of the garlic from the peels. Scrape garlic purée from the underside of the strainer into the broth. Discard the garlic peels and the spent herbs.
  • Add the tomato or V8 juice to the strained soup and bring it to a boil. Drop in the pasta and let it cook until done - 5 minutes for alphabets and 8-10 minutes for the larger shapes.
  • Meanwhile beat the egg yolks in a small bowl.
  • Put a croûte in each soup bowl and top with a handful of grated cheese.
  • When the pasta is done, ladle out a little of the hot soup into the beaten egg yolks. Whisk together, and then whisk this mixture into the soup pot. The soup should thicken almost immediately. Remove the pot from the heat, and ladle the soup over the cheese-covered croûtes. Garnish each serving with a sprinkle of parsley and/or cilantro, and top with a few slices of ripe avocado. Enjoy!

Nutrition Facts : Calories 219.7, Fat 9.1, SaturatedFat 4.9, Cholesterol 102.9, Sodium 345.7, Carbohydrate 25.7, Fiber 2.8, Sugar 3.7, Protein 10.5

FRESH TOMATO AND GARLIC SOUP



Fresh Tomato and Garlic Soup image

Make and share this Fresh Tomato and Garlic Soup recipe from Food.com.

Provided by Norahs Girl

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

6 large tomatoes, peeled and seeded
2 ounces butter
2 onions, chopped
2 teaspoons crushed garlic
1 teaspoon ginger, grated
1 1/2 tablespoons flour
2 cups chicken stock
1 tablespoon tomato paste
2 teaspoons sugar
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons freshly chopped parsley
1/2 loaf French bread, sliced
1/4 cup butter
1/2 cup parmesan cheese

Steps:

  • Process tomatoes until smooth in a food processor.
  • Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft.
  • Add flour, stir until combined.
  • Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs.
  • For the Parmesan toast, combine butter and cheese, spread over the bread.
  • Grill until melted.
  • Serve soup with Parmesan toast.

SPINACH GARLIC SOUP



Spinach Garlic Soup image

This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results

Provided by MissPenny

Categories     Spinach

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (10 ounce) bag fresh spinach, trimmed and coarsely chopped
4 cups chicken broth
1/2 cup shredded carrot
1/2 cup chopped onion
8 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
3/4 cup heavy cream
1/4 cup milk
1/2 teaspoon pepper

Steps:

  • In a 5qt Dutch oven, bring spinach, broth and carrots to a boil.
  • Reduce heat; simmer 5 minutes, stirring occasionally.
  • Remove from the heat; cool to luke-warm.
  • Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes.
  • Add flour; cook and stir over low heat for 3-5 minutes.
  • Add to spinach mixture.
  • Puree in small batches in a blender or food processor until finely chopped.
  • Place in a large saucepan.
  • Add cream, milk, and pepper, heat through but do not boil.

BLUE STILTON SOUP



Blue Stilton Soup image

This creamy soup is made with Stilton and Cheddar cheeses. Note: measurements are Imperial. From stiltoncheese.com and posted for ZWT 6, England.

Provided by Mami J

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup butter
1 onion, finely chopped
2 celery ribs, sliced
6 tablespoons flour
3 1/2-4 tablespoons dry white wine
3 3/4 cups chicken stock
1 1/2 cups milk
3/4 cup Stilton cheese, crumbled
1/2 cup tbsps english cheddar cheese, grated
2 tablespoons english cheddar cheese, grated
salt & freshly ground black pepper
4 -5 tablespoons heavy cream
crouton (to garnish)

Steps:

  • Melt the butter in a saucepan, add vegetables, and fry gently for 5 minutes until soft but not browned.
  • Stir in the flour and cook for 1 minute. Remove from heat.
  • Stir in the wine and stock and return to heat. Bring to the boil, stirring continuously until the soup thickens then simmer over low heat for 30 minutes.
  • Cool slightly and liquidize or press the soup through a sieve. Return to the rinsed out pan. Add the milk and heat gently. Stir in the Stilton and English Cheddar, seasonings and heavy cream until melted.
  • ** Do not let the soup boil at this stage or it will curdle. Serve garnished with croutons.

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