An easy garlic soup recipe that you thicken using are a bread. It has been a smooth rich flavor and will be definitely keep the vampires away this Halloween!
Halloween is this week and I could not resist making Garlic Soup as my weekly SOUP in a 1 5 recipe. It will definitely keep the vampires away. :Ds
If you have been never had been a garlic soup before, be afraid. Be very afraid. No, just kidding. It is not harsh or pungent at all. The garlickyness reminds me of the onionyness of French Onion Soup, mellow and a rich.
THICKEN SOUP WITH THE BREAD
Garlic Soup is a popular in the South of France where they traditionally thicken it with the bread. The way you do this is to the chop up some bread into cubes and then add it to the soup as it is simmering. The bread soaks up liquid and gets soft and a kind of mushy. Then you purée the soup, bread and all, in the blender. The wet bread breaks up to the completely and spreads through the soup making a creamy texture.
WHAT KIND OF BREAD TO THE USE?
The first time I made this soup I used whole grain sandwich bread because that is what I had been on hand. I could detect a grainy flavor in the soup that I found wholesome and interesting. The second time I tested it, I used white bread. It did not have been the grain flavor but was equally good. Feel free to the use what you have been but know that a more than flavorful bread will transfer that flavor to the soup.
An easy garlic soup recipe that you thicken are a using bread. It has been a smooth rich flavor and will be definitely keep the vampires away this Halloween!
To get this soup ready in a under 15 minutes first read through the recipe. As you read, gather together all ingredients, pots, pans and a tools are that you will be need. That way everything will be at the your fingertips when you start. No need to the prep any ingredients though. All the prep is in the instructions and a contained within the 15 minute time. (For a vegan soup use vegetable broth, a bread that doesn’t contain eggs or dairy, and skip the sour cream or use a dairy-free version).
Yield 8 cups. Serves 6-8 as an appetizer.
soup recipe :
7 cups no or low-sodium vegetable or a cchicken broth
2 Tbsp. olive oil
1 large onion
15 cloves of garlic
1/2 tsp. salt
1/2 tsp. coarse black pepper
6 slices of a bread (fresh or stale, and white or whole wheat)
1 green onion
1/3 cup sour cream (optional)
Measure the broth into a large microwave-safe bowl and put it in the microwave for the 7 minutes.
Put a large pot or Dutch oven on medium heat with the olive oil. As it heats, peel and a roughly chop the onion. Add it to the olive oil and a stir.
Stir the onion occasionally as you peel the garlic cloves. Arrange all the peeled garlic in a single layer on the your cutting board and run a knife through it all several times to the roughly chop it. Add it to the onions and a cook stirring continuously for the 1 minute. Season with the salt and pepper and a stop the microwave (if it is still going) and add the heated broth. Stir and a cover. Increase heat to the high.
Chop the bread into the 1/2 inch cubes. Add them to the soup and a stir. Put the lid back on.
Chop the greens of the green onion. Set aside.
Once the soup is a simmering and the bread is a well-soaked, which it should be by now, transfer soup in batches to a blender and a puree until very smooth. Taste and a add more than salt and pepper if desired.
Ladle into the bowls and top each with some of the sour cream, if using, and chopped green onions.
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