Soupe A Lail Aux Pommes De Terre Saffron Flavored Garlic Soup Recipes

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SOUPE A L'AIL (GARLIC SOUP)



Soupe A L'ail (Garlic Soup) image

Provided by Bryan Miller And Pierre Franey

Categories     weekday, pastas, soups and stews, appetizer

Time 30m

Yield Four to six servings

Number Of Ingredients 8

2 large garlic heads, about 36 cloves
1 tablespoon butter
2 teaspoons olive oil
8 cups water
Salt and freshly ground pepper to taste
3 ounces vermicelli or angel-hair pasta, broken into small pieces
6 eggs, separated
1/4 cup white-wine vinegar

Steps:

  • Peel the garlic cloves and chop them coarsely.
  • Heat the butter and oil in a saucepan or a small kettle. Add the garlic and cook, stirring, for about one minute. Do not brown the garlic. Add the water, salt and pepper. Bring to a boil, cover and simmer for 15 minutes.
  • Strain the garlic and reserve the cooking liquid. Put the garlic and a half cup of the reserved cooking liquid in a blender or food processor and blend to a fine puree. Put the remaining cooking liquid in a saucepan and add the puree. Bring to a boil. Add the vermicelli. Stir and cook for about four minutes. Do not overcook.
  • Meanwhile, blend the egg yolks and vinegar in a bowl.
  • Turn off the heat under the saucepan. Drop in the egg whites. Do not stir. They will form a cloudlike mixture. Add the egg yolk mixture and stir very slowly. Serve immediately.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 951 milligrams, Sugar 1 gram, TransFat 0 grams

PROVENçAL GARLIC AND SAFFRON SOUP



Provençal Garlic and Saffron Soup image

Categories     Garlic     Bake     Saffron     Kosher     Simmer     Boil

Yield serves 4

Number Of Ingredients 17

3 whole heads garlic, cloves separated and peeled
2 tablespoons extra-virgin olive oil
2 cups sliced leeks, white and pale green part only
1 Yukon Gold potato (about 4 ounces), peeled, cut into 1/2-inch chunks
1 quart vegetable stock (page 191)
1/2 teaspoon saffron threads
Kosher salt and freshly ground white pepper
1/4 cup heavy cream or half-and-half
Garlic Toasts
4 baguette slices, about 3/4 inch thick
Extra-virgin olive oil
1 clove garlic, halved
Poached Eggs
1 tablespoon white wine vinegar
4 large eggs
2 tablespoons finely sliced fresh chives for garnish
Piment d'Espelette (Basque ground red pepper) or paprika for garnish

Steps:

  • Put the peeled garlic cloves in a small saucepan with cold water to cover. Bring to a boil, drain, then repeat the blanching two times.
  • Heat the olive oil in a large pot over moderate heat. Add the leeks and sauté, stirring often, until wilted, about 5 minutes. Add the blanched garlic, potato, stock, saffron, and salt and pepper to taste. Bring to a simmer and cook until the potato is soft, about 15 minutes. Remove from the heat and let cool slightly.
  • Transfer the soup to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to a clean saucepan. Stir in the cream. Taste and adjust the seasoning.
  • For the garlic toasts: Preheat the oven to 400°F. Brush the baguette slices lightly with olive oil on both sides. Bake until golden, 10 to 12 minutes. Rub lightly with the halved garlic.
  • For the poached eggs: Bring 3 inches of salted water to a boil in a large pot over high heat. Add the vinegar and reduce the heat to maintain the water just below a simmer. Crack 1 egg into a small ramekin or bowl, then gently slip it into the water. With a slotted spoon, gather the white around the yolk. Repeat with the remaining eggs. Cook gently until the whites are firm but the yolks remain soft, about 3 minutes. Transfer the eggs with a slotted spoon to paper towels or a clean dish towel to drain briefly.
  • To serve, reheat the soup if necessary. Put a toast in the bottom of each soup bowl. Top with a poached egg, then ladle the soup around it. Garnish with a sprinkle of chives and a dash of piment d'Espelette. Serve immediately.
  • Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.

GARLIC SOUP (SOUPE A L'AIL)



Garlic Soup (Soupe a L'ail) image

Bon Appetit, May 1994. This is a healthier version than many garlic soup recipes. This is a popular soup throughout France.

Provided by swissms

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups water
1 cup garlic clove, peeled
1 cup chopped peeled potato
1 cup chopped carrot
2 -4 tablespoons whipping cream (optional)

Steps:

  • Combine first 4 ingredients in medium saucepan. Bring to boil. Cover, reduce heat to low and simmer until vegetables are tender, about 25 minutes. Puree in batches in blender. Season with salt and pepper. Rewarm over medium heat. Drizzle with cream, if desired.

SOUPE A L'AIL AUX POMMES DE TERRE - SAFFRON FLAVORED GARLIC SOUP



Soupe a L'ail Aux Pommes De Terre - Saffron Flavored Garlic Soup image

Adaption from original recipe in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck.

Provided by Queen Dana

Categories     Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

1 head garlic
1/4 cup shallot, diced
2 tablespoons butter
7 cups chicken broth
1 cup cream
2 teaspoons salt
1/4 teaspoon sage
1/4 teaspoon thyme
1 small bay leaf
1 teaspoon parsley
3 cups potatoes, peeled, cleaned and diced
1 pinch saffron
6 slices French bread
1 cup gruyere or 1 cup swiss cheese, grated

Steps:

  • Remove excess layers of paper from head of garlic and slice off the very top of head. Place on aluminum foil, drizzle with olive oil, cover and roast at 400 F for about 30 mins or until garlic becomes soft.
  • In a 3 qt sauce pan saute shallots. Combine all the ingredients in the same sauce pan except for the potatoes, cream and saffron. Bring the soup to a boil and simmer for 20 minutes.
  • Use an immersion hand blender to puree the soup (or run through a food processor).
  • Add the potatoes, cream and saffron to the soup and simmer for 20 minutes or until the potatoes are tender.
  • Divide the soup into 6 oven safe bowls and top with french bread. Sprinkle cheese on top of the bread and broil until the cheese begins to brown. Serve while warm.

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