Garlic Soup?

Garlic Soup

1 Quart chicken stock -- preferably homemade

or half of stock and water

1 bay leaf

1 Pinch dried sage

1/2 Teaspoon dried thyme

1/2 Head garlic cloves -- peeled

Salt

1 Ounce each of freshly grated Parmesan and Swiss

cheese

1 egg mixed with 1 egg yolk

1/4 cup good quality olive oil

Freshly ground black pepper

4 toasted bread croutons made of sliced -- optional

French bread

1 tablespoon chopped parsley for garnish -- (1 to 2)

Bring stock to a boil in a nonreactive saucepan (do not use aluminum which

will react with eggs which come into play later on).

Add bay leaf, sage, thyme and garlic cloves and cook, covered, at a bare

simmer for 30 minutes. Strain broth and discard herbs; pass and press garlic th

rough to liquid and season to taste with salt.

In a mixing bowl combine the cheese with egg and yolk, olive oil and

pepper to taste. Everything can be done in advance up to this point.

Just before serving, reheat the soup and drizzle a ladleful of hot soup

into the egg and oil mixture to temper the eggs. Pour this tempered mixture bac

k into the soup and whisk continuously over low

heat until the soup thickens slightly. Take care not to over heat or the

eggs will curdle.

Set a piece of French bread crouton in center of soup plate and ladle soup

over the top. Garnish with parsley.

roasted garlic soup with parmesan cheese

26 garlic cloves (unpeeled)

2 tablespoons olive oil

2 tablespoons (1/4 stick) butter

2 1/4 cups sliced onions

1 1/2 teaspoons chopped fresh thyme

18 garlic cloves, peeled

3 1/2 cups chicken stock or canned low-salt chicken broth

1/2 cup whipping cream

1/2 cup finely grated Parmesan cheese (about 2 ounces)

4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

A creamy and luxurious roasted garlic potato soup. When you roast garlic it becomes sweet, not harsh at all! We're adding it to a smooth and silky potato soup and the flavor is just out of this world!

INGREDIENTS

1 head of garlic

1¾ pounds (about 3-4 medium potatoes), peeled + boiled

¼ cup salted butter

¼ cup flour

1 cup onions, chopped

4 cups low sodium vegetable broth (or chicken)

1 cup milk

¼ cup heavy cream

¼ teaspoon thyme

½ cup freshly grated parmesan cheese

salt + pepper to taste

INSTRUCTIONS

Position a rack in the center of the oven and preheat the oven to 375ºF. Slice off the top of the head of garlic to expose some of the cloves and peel of as many outer layers of the garlic as possible. Drizzle with olive oil and salt and pepper. Wrap the garlic in a piece of aluminum foil, place the foil on a baking sheet and roast in the oven for 40-45 minutes until the garlic is done. Let cool before removing cloves from paper.

Melt the butter in a large dutch oven over medium heat. Add the onions and allow to cook for 3-4 minutes until translucent. Add the flour and let cook for 1 additional minute, do not let the flour brown. Add the vegetable broth, milk, cream, thyme, salt and pepper, let he soup come to a boil, then allow to simmer for 2-3 minutes, whisking a few times in between. Add the potatoes, 8-9 roasted garlic cloves, and parmesan cheese. Using an immersion blender (or use a blender jug) blend until smooth. Serve warm topped with additional parmesan cheese, crackers, and sliced scallions.

Bon Appetite

Ingredients

4-5 heads of garlic (45-50 cloves)

¼ cup high quality olive oil

2 onions

4 tablespoons butter

1 quart of chicken broth

2 cups of coconut milk or other milk of choice

1 teaspoon dried thyme leaf or 2 teaspoons of fresh

1 teaspoon dried oregano leaf

1 teaspoon dried basil leaf

½ teaspoon salt

½ teaspoons black pepper

2 tablespoons fresh minced parsley leaf (optional)

¼ cup chopped fresh chives (optional)

1 fresh lemon (for garnish)

Instructions

Preheat the oven to 350 degrees.

Cut the heads of garlic in half across the cloves but do not peel them.

Pour the olive oil into an oven safe dish and place the garlic head halves cut side down on the dish.Cover with an oven safe lid or foil.

Roast for 45 minutes to 1 hour or until garlic cloves are fragrant and starting to brown. To remove the garlic cloves, carefully pick up the shell of the garlic heads. The cloves should slightly stick to the pan, making peeling easy.

While garlic is roasting, melt butter in a large pot and add sliced onions. Saute over medium heat, stirring constantly until onions are translucent and golden. Add thyme, oregano, basil, salt and pepper and saute for 2 minutes.

When garlic is done roasting, add peeled cloves to the onion mixture in the pot.

Add chicken broth and bring to a simmer.

Simmer for 15 minutes.

Reduce heat to low and add coconut milk or other milk.

Using a stainless steel immersion blender, carefully blend the soup until smooth.

Serve warm.

Garnish with fresh parsley and chives and squeeze a lemon wedge over each bowl.

I've made Barbara Kafka's garlic broth many times. I don't have the cookbook at hand, but you peel the cloves from 3 heads of garlic and dice it -- remove the green germ from the center if necessary -- and saute it lightly in about a tablespoon of olive oil. Don't let it get brown, just softened. Add about 8-10 cups of water and let it simmer for about 45 minutes. Sometimes I add some thinly sliced baby carrots to make it a little sweeter. Add salt and pepper to taste when done.

Cream of Green Garlic Soup

Wolfgang Puck

Unlike the powerful, pungent mature garlic most people are used to, green garlic has a very subtle, mild, even delicate flavor, like a cross between garlic and fresh chives. Most people who have trouble digesting regular garlic, or simply don't enjoy its pungency, will find green garlic easy on the stomach, mild, and very pleasant. One of my favorite ways to cook with green garlic is to feature it in a creamy pureed soup like the recipe that follows.

Ingredients

3/4 lb. coarsely chopped green garlic bulb

1 large baking potato, about 3/4 lb., peeled and cut into 1-inch cubes

2 C. chicken or vegetable stock or good-quality canned chicken or vegetable broth

Salt

Freshly ground white pepper

3/4 C. heavy cream

2 thin slices prosciutto, cut into thin strips, optional garnish

3/4 C. small croutons, optional garnish

Extra-virgin olive oil, for garnish

1/4 C. chopped fresh parsley leaves, for garnish

Directions

Put the green garlic, potato and chicken stock in a medium saucepan and season the liquid lightly with salt and pepper. Bring to a boil over medium-high heat. Reduce the heat to maintain a bare simmer and cook, uncovered, until the potatoes are tender enough to pierce easily with a fork, about 20 minutes. Stirring continuously, slowly pour the cream into the soup. Raise the heat slightly and continue cooking just until the liquid returns to a boil.

In batches if necessary to avoid overfilling and splattering, ladle the liquid and vegetables into a blender or a food processor fitted with the stainless-steel blade. Leave the lid or feed tube slightly ajar and drape a kitchen towel over it to help guard against splattering as well. Pulse the machine a few times, then process until the vegetables are smoothly pureed. Pour and scrape the contents into a clean saucepan.

Repeat the pureeing process with any remaining batches. Reheat the pureed soup over low heat. Taste the soup and, if necessary, add a little more salt and pepper. To serve the soup, ladle it into heated serving bowls. If you like, scatter strips of prosciutto and croutons on top. Drizzle each serving with a little extra-virgin olive oil and sprinkle with chopped parsley. Serve immediately.

Garlic does not cause yeast infections. It is actually one of the most powerful natural remedies you can take for many things. I am not sure how it will handle a cold, but it definitely wont hurt. I eat foods with garlic on a regular basis and I have never had a yeast infection.

Try these out:

http://homecooking.about.com/library/archive/blss2...