Roasted Garlic Soup
From waterlily 15 years agoIngredients
- About 4 bulbs of garlic shopping list
- 3 T olive oil shopping list
- 1 quart chicken or vegetable stock shopping list
- 1/2 c dry white wine shopping list
- juice of 1/2 lemon shopping list
- 3 egg yolks shopping list
- Chopped parsley shopping list
- ¾ cup of sour cream or plain yogurt shopping list
- ground almonds shopping list
How to make it
- Preheat the oven to 400. Take the some of the papery outer layers of skin covering the garlic bulbs, but leave the skins on the individual cloves. With your scissors, snip off the very tips of each garlic clove. Lay a sheet of aluminum foil on a baking pan. Arrange the garlic on the foil. Brush each bulb with 1 or 2 teaspoons of the olive oil. Wrap the aluminum foil around all the garlic and pinch the seams shut. Place in the preheated oven and roast for about half an hour.
- Allow the roasted garlic to cool enough that you can handle them. Squeeze each clove out of its skin. Mash them with the tines of a fork. Combine with the stock in a pan and simmer over medium low heat for about 15 minutes. Add the wine and lemon
- Beat the egg yolks with a wire whisk. Then slowly incorporate a little bit of the garlic broth, just a spoonful at a time until you’ve added about a cup of the broth to the egg. Then combine the two mixtures together slowly, heat until almost boiling, and serve.
- Garnish each bowl of soup with a dollop of sour cream or yogurt, fresh chopped parsley, and ground almonds.
The Rating
Reviewed by 5 people-
Such a great comfort food...mmmm
greekgirrrl in Long Island loved it -
I like this recipe and will certainly try it. I went to your page and cannot belive you have 2 GROWN sons!! I do, too, and have also taught them to cook. I figured, "if they want to eat this well, they need to know how to cook this well". I have ...more
kathye in loved it -
ummm! How good is this? Sounds so tasty. I can't get enough garlic. I am anxious to try this one. Thanks! My 5 to you.
grandmommy in Nashville loved it
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