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    You are in: Home / Recipes / Cream of Garlic Soup With Root Vegetables Recipe
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    Cream of Garlic Soup With Root Vegetables

    Cream of Garlic Soup With Root Vegetables. Photo by Peter J

    1/1 Photo of Cream of Garlic Soup With Root Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    Sharon123's Note:

    Attention Garlic Lovers! This is a recipe from Israeli chef Avi Biton of the Adora restaurant, Tel Aiv. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat your oven to 375*F. Place 20 cloves of peeled garlic in a small baking pan, and pour over 1/4 cup olive oil. Bake 30 minutes, or until tender.
    2. 2
      In a large pot, heat the remaining 1/4 cup olive oil and saute the root vegetables with 5 cloves garlic, 5 to 8 minutes. Add water, salt, pepper and thyme, bring to a boil and cook over medium heat 40 minutes. Add the baked garlic with its oil to the soup, and grind with a stick blender or food processor. Straiin and add the 1/2 cup heavy cream. Taste and adust seasonings. Serve and enjoy!
    3. 3
      For a decorative presentation, serve with Puff Pastry Croutons, posted seperately.
    4. 4
      Makes 8 servings.

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    Ratings & Reviews:

    • on December 01, 2013

      55

      The tastiest soup I have ever had. More people need to try this recipe!! I used less organic garlic cloves because I know the tend to be stronger, I used avocado oil as I understand it's healthier to heat than olive oil, organic potato (I think a mix of red and yellow), organic carrots peeled of differnt colours, for the onions I used 1 small organic purple onion and organic leeks as that is what I had on hand, organic celeriac from our local weekly organic basket, organic parsnip, grey sea salt, freshly ground black pepper, in place of the heavy cream I mixed some lebneh (a Middle Eastern cream cheese, like very thick yogurt) with water. I didn't use any thyme actually. It was even better the next day! I sure will make this again insha Allah (God willing).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2006

      55

      Great recipe Sharon! I don't like blending soups much so served in the original chunky style and it tasted fabulous. I ate along with some Garlic Rosemary Bread (Easy Garlic Rosemary Bread for the Bread Machine) for an extra garlic fix.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2006

      55

      Garlic lovers, this is a soup you'll LOVE! It is certainly my sort of soup! The only change I made to this fabulous recipe was to add half wine and half water in step two. And I used baby carrots (what I always buy) and low-fat cream. One taste and I was just so delighted that this recipe had produced a good quantity of soup but, that said, next time I'll be doubling the recipe. An exceptionally soup-er soup-erb soup. Thanks Sharon so much for posting this wonderful, wonderful recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cream of Garlic Soup With Root Vegetables

    Serving Size: 1 (475 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 234.2
     
    Calories from Fat 172
    73%
    Total Fat 19.1 g
    29%
    Saturated Fat 5.3 g
    26%
    Cholesterol 20.3 mg
    6%
    Sodium 27.3 mg
    1%
    Total Carbohydrate 14.8 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.0 g
    8%
    Protein 2.2 g
    4%

    The following items or measurements are not included:

    celeriac

    parsnips

    fresh thyme

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